Beef Rice-a-Roni Revamp

I love Rice-a-Roni. I mean, LOVE it. I have very fond memories of eating Rice-a-Roni and fish sticks before every Friday night junior high dance. The good: it's delicious. The bad: salt and empty carbs. Here is my revamped version.

Homemade Beef Rice-a-Roni

2 tbsp butter, EVOO, or margarine (does anyone really use margarine still?)

1 small onion, diced

2 small carrots, diced

1/4 tsp garlic, minced

3/4 cup quick cooking brown rice (not minute or boil-in-a-bag)

1/2 cup whole wheat capellini or vermicelli, broken in small pieces

2 cups beef stock

1 pinch dried dill

salt and pepper

Heat butter over medium heat in a medium sauce pan. Saute onions, garlic and carrots in butter. Season with S&P. When onions are soft, add pasta and rice. Brown pasta and rice over medium high heat until desired color. Add broth and dill. Cover and bring to a boil. Reduce heat to low and simmer for 20 minutes or until rice and pasta have absorbed all the liquid. Take off heat and wait 5 minutes. Fluff with a fork and serve. Yields 6 servings