I’ve always loved Rice-A-Roni! I’m thrilled to have found this recipe to offer my family anytime. And because it’s made with food storage, you can make up batches and store in jars or bags. Great also for hiking and camping trips. Just be sure to keep the onions, celery and spaghetti pieces in a separate bag (in the container with the other ingredients) so you can rehydrate them prior to sautéing them. Here, you will control the ingredients. To compare, here is the ingredients from the Rice-A-Roni box.
RICE, WHEAT FLOUR, DURUM WHEAT SEMOLINA, SALT, SUGAR, AUTOLYZED YEAST EXTRACT*, HYDROLYZED SOY PROTEIN, ONIONS*, MONOSODIUM GLUTAMATE, NATURAL FLAVOR, PARSLEY*, GARLIC*, CHICKEN BROTH*, CHICKEN FAT, TURMERIC SPICE WHICH IMPARTS COLOR, HYDROLYZED CORN GLUTEN, NIACIN*, DISODIUM GUANYLATE, DISODIUM INOSINATE, FERRIC ORTHOPHOSPHATE, FERROUS SULFATE, THIAMIN MONONITRATE, TURMERIC EXTRACT, FOLIC ACID, RIBOFLAVIN.
Really, if I can’t pronounce it or know exactly what it is or where it comes from, I think I don’t want to feed it to my family. With THRIVE, you know what is in it. No additives, preservatives or artificial flavors. Now that’s reassuring.
- 3 Tbsp Butter
- 1⁄3 C THRIVE Freeze-Dried Onion rehydrated
- 1⁄2 C THRIVE Freeze-Dried Celery, rehydrated
- 1 C Spaghetti Noodles, broken into 1 inch pieces
- 1 C White Rice
- 1⁄2 tsp Sage
- 2 1⁄2 C Water
- 4 tsp THRIVE Chicken Bullion
- Sautee onion, celery, and spaghetti pieces in butter over medium heat until spaghetti pieces are golden brown. Add rice and sage and stir until coated with butter. Add water and bouillon and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender.
prepperpenny 