Homemade Vegetarian Rice A Roni
Prep time
Cook time
Total time
Recipe type: Side dish
Serves: 3
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¾ cup long grain white rice
  • ½ cup whole wheat angel hair pasta, broken into bite-sized pieces (about 2 ounces)
  • 14 fluid ounces low sodium vegetable broth
  • 1 teaspoon vegetarian broth powder, paste or cube
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Black pepper to taste
  1. Heat oil and butter in a large skillet over medium heat. Add rice and pasta and cook, stirring, until lightly browned.
  2. Add the vegetable broth, broth powder, parsley, garlic powder, onion powder and pepper.
  3. Bring to a boil, cover, then reduce heat to low. Cook 15 minutes, stirring occasionally.
  4. When liquid has been absorbed, take a test bite to see if rice is cooked through. Add water and continue cooking if it needs a bit more time.
The sodium content of regular and low sodium broths and bouillons varies a great deal, so I encourage you to read the labels. I used Pacific Organic Vegetable Broth Low Sodium and Rapunzel Vegan Vegetable Bouillon with Sea Salt and was happy with the flavor and the nutritional content of the final recipe. For comparison, regular Chicken Flavor Rice-A-Roni has 1060 mg of sodium in 1 cup prepared.

Adapted from Chaos in the Kitchen.
Nutrition Information Per Serving
Serving size: 1 cup Calories: 330 Fat: 10 g Saturated fat: 3.5 g Trans fat: 0 g Carbohydrates: 54 g Sugar: 2 g Sodium: 650 mg Fiber: 3 g Protein: 6 g Cholesterol: 10 mg
Recipe by Veg Girl RD at https://www.veggirlrd.com/homemade-vegetarian-roni/