A delicious Rice-A-Roni copycat recipe with an autumnal twist using cremini mushrooms, onions, thyme and sage.
Herbed Mushroom Pasta-Rice Pilaf isn’t so much a Rice-A-Roni copycat recipe as it is a twist on an old favorite.
Pilaf is one of the most flavorful ways to prepare rice. With its origins in the Middle East, Rice Pilaf uses a broth sautéed with aromatics in which rice is cooked to create the seasoned rice.
Origins of Rice-A-Roni
In America, in 1958, a new version was created by combining rice with macaroni and dry chicken soup
mix. You may know it as Rice-A-Roni, The San Francisco treat.
The boxed Rice-A-Roni, most often chicken flavored, was a favorite in my house growing up and I wanted
to try a healthier homemade copycat-style version that didn’t rely on packaged seasonings, chemicals
and preservatives. What I love about this recipe is that you control the amount of salt and seasonings as opposed to the boxed version.
While not as instant as Rice-A-Roni, herbed mushroom pasta-rice pilaf is wonderful because it’s simple and quick to make.
This recipe works because everyone loooooves it and it’s a versatile side that pairs nicely with almost any main dish. With the addition of fresh cremini mushrooms and onions, this particular recipe is a wonderful side that enhances autumn flavors.
The end result is a fluffy and flavorful dish you’ll want to eat with a shovel.
This recipe goes amazingly well with Thanksgiving turkey, steak or chicken.
As an alternative to this particular recipe, can use any of your favorite herbs, (italian herbs, greek seasonings and even asian seasonings) with or without vegetables of your choice (this one uses onions and cremini mushrooms). You can even sauté bite sized pieces of chicken (for example) and add it to the pilaf and make it a main dish. Totally versatile.
What do I need to make this?
This recipe requires rice, fideo pasta (or any thin spaghetti broken into 1 inch pieces…we’re not picky), cremini mushrooms, an onion, garlic, sage, thyme, chicken or vegetable broth.
Cook down the mushrooms until golden brown, add the onions, toast the vermicelli noodles
until golden, heat the rice, add herbs, add broth and simmer on low until the liquid is fully absorbed.
Fluff it with a fork and serve.
Et voila! Easy peasy.
Have fun cooking and enjoy your meal!
Tracy from Real Not Perfect
Herbed Mushroom Pasta-Rice Pilaf (Rice-A-Roni Copycat)
Equipment
- large skillet
- knife
- cutting board
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 ounces mushrooms, cremini and white, cleaned and cut into 1/2 inch chunks
- 1 yellow onion, chopped small
- 2 cloves garlic, minced
- 2 tbsp sage, chopped fine
- 1 tbsp thyme chopped fine
- 1/2 cup fideo pasta, *or any thin spaghetti broken into 1" pieces
- 3/4 cup white rice
- 2 1/2 cups chicken or vegetable broth
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- In a large saute pan, add 1 tbsp olive oil and 2 tbsps butter on medium high heat. When the butter melts, add the mushrooms, 1 tsp kosher salt and give it a stir. Lower the temperature to medium heat. Let the mushrooms cook down, releasing juices and start to brown, stirring occasionally, about 10 minutes.
- Add onions and cook for about 8 minutes until they're translucent, stirring occasionally.
- Add the garlic, sage, thyme and pepper. Saute for about 2 more minutes.
- Add the dry fideo pasta and toast, stirring often and starting to lightly brown, about 3 minutes.
- Add the rice and stir for about 1 minute.
- Add broth, stir once to completely combine and increase the heat to medium-high to bring to a simmer. Cover and turn the heat to low.
- Cook until the broth is absorbed and the rice is tender, about 15 minutes.
- Remove from heat, fluff rice gently with a fork. Cover and let sit for 5-10 minutes before serving.
