How to Make Pasta Roni Olive Oil Garlic Vermicelli

Rice-Ah-Roni

I love pasta roni, especially the garlic and olive oil vermicelli.

Recipe Summary Rice-Ah-Roni

Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

Ingredients | Pasta Roni Olive Oil Garlic Vermicelli

1 ½ teaspoons kosher salt, plus more as needed

⅛ teaspoon freshly ground black pepper

⅛ teaspoon ground coriander

⅛ teaspoon mustard powder

⅛ teaspoon celery salt

⅛ teaspoon paprika

⅛ pinch ground turmeric

⅛ teaspoon cayenne pepper

3 tablespoons unsalted butter

½ cup finely diced onions

⅔ cup uncooked orzo pasta

1 ⅓ cups uncooked long-grain white rice

3 cups good-quality chicken broth

1 tablespoon freshly chopped parsley

Directions

Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.

Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.

Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

You can substitute 2/3 cup broken up spaghetti (small pieces) for the orzo pasta if you like.

Info | Pasta Roni Olive Oil Garlic Vermicelli

prep: 10 mins cook: 28 mins total: 38 mins Servings: 6 Yield: 6 servings

TAG : Rice-Ah-Roni

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