This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.

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  • Add the rice, stir to combine, and add the remaining tablespoon of butter.

  • Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

Reviews (8)

25 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
09/12/2014
Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.
Rating: 4 stars
09/12/2014
Used long grain brown Jasmine rice... do not do this as it takes the brown rice much longer to cook. And had to add 2 cups more of water... also remember to have a tight fitting cover. My pan had a dent right around the rim and I'm sure that had a lot to do with not enough water. Great taste though...will make again! Oh and I used onion powder. Picky people in our family. No one should be perfect.
Rating: 5 stars
02/22/2013
This is a regular side-dish in my house. We're trying to cut out as many processed foods as we can, so needless to say I LOVE watching Mad Hungry. This has a very similar taste to rice-a-roni, only SO MUCH BETTER, and it's homemade. I didn't want to break up the spaghetti, so I just used an equal measurement of orzo pasta instead. YUM!!
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Rating: Unrated
07/06/2012
This is the first of Lucinda's recipes that I have tried and it was delicious. I had to start over once though because my onion burned before the pasta browned. I recommend barely cooking the onion before adding the pasta because the onion continues to cook quite a bit as the pasta browns. A tasty side dish served with grilled chicken and vegetables...then combine the leftovers and you have lunch for the next day!
Rating: Unrated
01/24/2012
I haven't made this in so long I forgot how much I love it! Great Recipe,Quick and Easy to make Thanks!
Rating: 5 stars
11/04/2011
I loved this. Like the boxed noodle-roni but much better. Good for breakfast, lunch or dinner.
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Rating: Unrated
09/25/2011
I made this recipe gluten-free, using rice pasta spaghetti or vermicelli. To my surprise, it translated perfectly! Just watch the pasta as you're browning it - it browns quite quickly. Thanks for another great recipe!
Rating: Unrated
09/21/2011
Made this to accompany the vinegar glazed chicken tonight for dinner. Between the two recipes the sound of mmmm's and silence as we savored the dishes declared them both a big hit. You did it again Lucinda. Bravo