Homemade Rice Pilaf (Healthy Rice-a-Roni)
This Homemade Rice Pilaf (Healthy Rice-a-Roni) delivers the same toasty, savory comfort you remember—made from scratch with simple pantry ingredients. By toasting pasta and rice together, you get deep flavor without preservatives or excess sodium. It’s an easy, versatile side dish that works for weeknight dinners, meal prep, or family meals.
Ingredients
- For the Rice Pilaf
- 1 cup long-grain white rice or brown rice rinsed well
- ¼ cup broken pasta vermicelli, spaghetti, or angel hair
- ½ small onion finely diced
- 2 cloves garlic minced
- 2 cups low-sodium chicken or vegetable broth
- 2 tbsp olive oil or butter
- 1 bay leaf optional
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Optional Finishes
- Dried parsley or thyme
- Fresh lemon juice
Instructions
- Rinse rice under cold water until mostly clear; drain well.
- Heat olive oil or butter in a medium saucepan over medium heat.
- Add broken pasta and toast, stirring often, until golden brown.
- Add onion and cook 2–3 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add rice and stir to coat, lightly toasting for 1 minute.
- Pour in broth, add bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer 15–18 minutes (or 35–40 minutes for brown rice), until liquid is absorbed.
- Remove from heat and let rest 5 minutes. Fluff with a fork, remove bay leaf, and finish with herbs or lemon if desired.
Notes
- Toasting the pasta is key to achieving the classic Rice-a-Roni flavor.
- Avoid stirring while simmering to keep the rice fluffy.
- Adjust salt based on the broth you use.