http://www.frugalvillage.com/forums/showthread.php?p=1050186#post1050186
San Francisco Rice (Rice-A-Roni Copycat)
2 cups uncooked rice (not instant or Minute Rice)
1 cup of broken vermicelli pasta pieces (from the pasta aisle)
1/4 cup dried parsley flakes
6 Tablespoons instant chicken or beef bouillon powder/granules
2 teaspoons onion powder
1/2 teasppon garlic powder
1/4 teaspoon dried thyme
Stir together all of the dry ingredients. Place 1 cup0 of the mix and 2 tablespoons butter or margarine in a heavy saucepan with 2-1/4 cups water. Bring to a boil. Cover and reduce heat. Simmer for 15 minutes or until the rice is tender.
I cook the rice in chicken or vegetable broth. About halfway through I throw in a handful of whatever I have on hand, finely diced celery, carrot, onion, frozen peas, dried fruit, or nuts. At the end I add some parsley flakes, chives, or green onion and then fluff the whole mixture.
I also like to mix rices, especially if they are colored. White rice and wild rice, brown rice and red rice, and so forth. Beware of different cooking times.
1 cup of broken vermicelli pasta pieces (from the pasta aisle)
There’s a pasta called corte fidelo that’s already cut the right size. We use it in Armenian pilaf. Mmmmm that is some good pilaf.