Only vaguely do I recall when Rice-a-Roni came on the market. Way so many years ago. 1958 to be exact. It was a time when food producers were coming up with just the beginnings of boxed mixes. Cake mixes had been around for awhile, but not much of anything else. I thought the rice mixture was quite good. Tasty for such an easy combination in a box. But then the food police told us about sodium, and I began noticing how much was in lots of the foods I purchased. There still is a lot of sodium in many prepared foods. I started avoiding those products, especially after the medical experts told us we were only supposed to consume a max of 2,000 milligrams a day. It’s easy to consume double or triple that if you eat out and/or eat pre-packaged foods. Because Rice-a-Roni was so high in sodium I stopped buying it. By the way, it’s now owned by Quaker Oats.
Beginning in the late 1960’s I started avoiding nearly all packaged and ready-made foods altogether, in favor of making things myself, adding only fresh food, fresh vegetables, my own herbs and spices. And I’ve continued to adhere to that with only a few exceptions. There are a couple of cake mixes I do use for some family favorites. I do buy an occasional frozen vegetable, some Trader Joe’s mixes (that contain no additives or preservatives). And once in awhile I buy Pillsbury biscuits because I have one recipe that is just so good and easy. I try to buy organically fed meat. Sometimes I buy organic produce. Not always, depending on the quality or freshness of it.
Having done a search for this posting today, I discovered that the combo of rice and pasta is an Armenian thing. I thought it was Italian, but no. The founders of Rice-a-Roni actually created it from something served to them by an Armenian neighbor. Thus, the rice boxed mix was born. And why they must add so much sodium to it is beyond me. But they sure enough do.
Because I always walk right past that boxed mix section in my grocery store, I’d forgotten all about the rice/noodle combination until a recipe was printed in my local food section last week. Labeled Carrie’s Rice, it is identical to hundreds of other pilaf recipes out there on the internet. Some add mushrooms, garlic, maybe some dill weed, pine nuts perhaps, but they all contain noodle-type pasta or orzo, white rice, butter, onion and chicken broth. Some recipes brown only the pasta; others brown both pasta and the rice. If you use low-sodium chicken broth, as I did, you’ll likely want to add some salt to it. And you can vary the amount of butter. Many recipes call for a full stick of butter for 1 cup of rice and 1 cup of pasta. I cut it down by half, and think that was still too much. So I’ve reduced the amount even more in the recipe below. It’s a very quick side dish. The kids will like it, and since you’re doing all the cooking of it, you know exactly what’s in it. Unadulterated rice, pasta, butter and canned broth. Maybe some onion, and/or garlic too.
Armenian Rice & Noodle Pilaf
Serving Size: 6
1 cup long-grain rice – raw
1 cup vermicelli – broken into small bits, or thin linguine
1/2 cup onion – chopped
2 tablespoons unsalted butter
3 cups low-sodium chicken broth
1 cup mushrooms – cleaned, sliced [optional]
3 tablespoons pine nuts – toasted, garnish
2 teaspoons fresh dill — minced
Salt and pepper to taste
1. In a heavy skillet or saucepan melt butter, then add pasta, rice and onions. Stir and cook until the mixture is lightly browned. Add mushrooms at this point, if using, and cook them for about 2 minutes.
2. Add broth all at once, bring to a simmer, cover and cook over very low heat for about 20 minutes, until rice is completely cooked, but not mushy. Taste for seasonings (salt and pepper). Garnish with pine nuts and dill, if using. Serve immediately.
Per Serving: 246 Calories; 8g Fat (26.1% calories from fat); 11g Protein; 38g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 24mg Sodium.