The Broccoli au Gratin Rice and Roni was delicious. My husband who is not as big a rice fan as I am, told me at least three times how much he loved this dish and he’s excited there’s left overs for him to devour this evening while I venture out for a rare night out.
Here then is my version of this wonderful dish:
- 1 cup white rice
- 1/3 cup cut spaghetti
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup chopped broccoli – fairly small
- 3 tbsp. butter
- 1 1/2 tsp. dried parsley flakes – crushed
- 1/4 tsp. granulated garlic
- 1/4 tsp. salt (I used kosher salt)
- 1/8 tsp. black pepper (I used a fine table grind)
- In a wide skillet that has a lid, melt the butter. When the butter sizzles, add in the cut spaghetti. Keep stirring until it starts to brown a bit.
- Turn the heat down to medium low and add in the rice and dried herbs. Stir and slowly add in the chicken broth.
- Turn the heat up until it comes to a bubble, lid it, turn the heat down to low and cook for 10 minutes. Then add in the broccoli and stir.
- Cook for about 5 minutes more and fold in the cheese until blended. Your rice should be perfectly cooked and ready to plate.
I hope you enjoy this as much as we did. I served mine with fried chicken tenders (chicken recipe to be another post). A most economical side dish as it contains both starch and vegetable.
