A few weeks ago I was looking around for something different to do with rice and came across this recipe. Since I always have orzo on hand for adding to soups, I decided to make something similar. I was startled when I took a bite of it later: it tasted exactly like Rice-a-Roni. Which was surprising to me because I haven’t had Rice-a-Roni in over 20 years. I never would have thought I’d remember what it tasted like. In fact, I had forgotten Rice-a-Roni even existed. (Does it still exist?)
“Did your parents ever make Rice-a-Roni?” I asked Mark.
“No, why?” he asked.
“Because this tastes just like it.”
“I’ve never heard of Rice-a-Roni,” Mark claimed. “What is it?”
Well, I’ve never heard of not having heard of Rice-a-Roni, but I dropped the subject. But when we were washing dishes later, I started to sing, “Rice-a-Roni….”, and Mark chimed in happily, “the San Franciscan treat!”
“I thought you’d never heard of it,” I accused him.
“Well, now that you’re singing it, I know it. Whatever it was, it was awesome. Make it all the time.”
So, Mark, here I am making it all the time. Or every few weeks anyway. This is a quick and easy side dish. I’ll have no problem making it whenever Mark wants it.
1/2 cup orzo
1/2 cup long-grain white rice
3 or 4 scallions, white parts minced, green parts chopped, separated OR 2 tsp dried minced onions
3 cloves garlic, minced or pressed OR 1 tsp garlic powder
2 cups vegan “chicken” broth
2 Tbsp low-sodium soy sauce
parsley – fresh would be awesome if you have it; dried if not
If using, chop the green part of the scallion, and mince the white part.
Heat about a tablespoon of olive oil over medium heat in a medium, heavy-bottomed pot. Add the orzo …
and stir to coat, …
… then saute until it’s beginning to turn golden.
Add the white part of the scallions or the minced onions and the garlic or garlic powder. It tasted a lot more like packaged Rice-a-Roni when I used the dried minced onions and garlic powder, by the way. Continue to saute until the orzo is completely golden.
Add the rice, broth, and soy sauce.
Bring to a boil, reduce heat, cover, and simmer for about 25 minutes or until all of the broth is absorbed. Stir in the green parts of the scallions, if using, and the parsley.
I served it with frozen veggies. JUST LIKE MOM USED TO MAKE! And a marinated and grilled Gardein chick’n scallopini, drizzled with sriracha. (Just like Mom never made!)
So, today is Tigger’s birthday. Look how nicely he poses for the camera! (This photo is particularly remarkable because I took it myself; it’s not as if there were someone behind the camera getting Tigger to look in that direction. He just knew to do it.) Tigger would let me hold him just like this for as long as I wanted, in fact, he begged me to. He’d even dance with me. Happy Birthday, Mr Sims. I miss you.