Homemade Vegetarian Rice A Roni

Top down view of rice in a white bowl

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A familiar classic side dish that’s been vegetarianized.

  • Author: Veg Girl RD
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 3 1x
  • Category: Side dish


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 cup long grain white rice
  • 1/2 cup whole wheat angel hair pasta or spaghetti, 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 together in a large skillet over medium heat until butter is melted. Add rice and pasta and stir to coat with oil and butter. Cook until lightly browned, about 4 to 5 minutes.
  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 12 to 15 minutes or until liquid is absorbed, stirring occasionally.
  4. When liquid has been absorbed, take a test bite to see if rice is cooked through. Add a couple of tablespoons of hot 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.


Keywords: rice a roni, homemade, vegetarian, rice, recipe