Growing up, my sister and I were vegetarians, which means we learned how to cook meals together that we could both enjoy. This sisterly bonding usually meant that we were about to indulge in a whole lot of carbs. A sodium-filled box of Rice-A-Roni or Pasta Roni accompanied by a frozen vegetable, such as fake cheese sauce-drenched broccoli, was a typical go-to meal for us. So, claiming that we were cooks may be a bit of an exaggeration, but the end result was always fabulously tasty nonetheless (and rather unhealthy).
Now, I’ve moved into the creative cooking world of veganism, while my vegetarian sister’s cooking skills are pretty much still at the Rice-A-Roni level (c’mon, Alli, you know this). However, I can’t blame her! From what I remember, Rice-A-Roni was never short of amazing. Those herbaceous flavor packets sure did pack a savory punch that brings back comforting memories of my childhood, which is why I decided that I had to come up with a comparable substitute. Who needs boring ol’ plain rice anyway? You must try my super simple, undeniably flavorful, satisfying Rice-A-Roni-inspired rice recipe—vegan or not. This quick, yummy twist on traditional rice pairs nicely with absolutely anything and has about 25 fewer ingredients than the boxed varieties we’ve come to know and regrettably love.
1 c. white rice (can substitute brown rice and simmer for about 50 min.)
2 c. low-sodium veggie broth
2 tbsp. vegan butter
2 tsp. dried parsley
1 tsp. garlic salt
1 tsp. onion powder
- First, in a large saucepan, over high heat, combine all ingredients.
- Then, bring mixture to a boil.
- Next, reduce heat to low, cover pan, and simmer for about 20 minutes.
- Last, gobble it up! I love to stir in steamed peas and carrots.
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