Monday, May 31, 2010

Gone Fishin

I don't spend a lot of time in the kitchen during the summer, I prefer to be out gardening, fishing, swimming, and hiking. As a result we do a lot of quick grilled meals. But, the same old sides get boring really fast. Once in a while I like to mix it up and throw in a pasta or rice side. The problem is store bought sides are loaded with sodium. I want flavor, not salt.

I came up with this homemade version of rice a roni at Jon's request. And you know what? It turned out pretty good! We've had it a few times over the last couple of months so I am finally ready to share it with you.

Here's to you and your culinary adventures, friend. Cheers!

Mock Rice-a-roni
Serves 3
165 calories per

1 TBS extra virgin olive oil
1 TBS chopped onion
1 clove garlic, minced
1 1/4 cups chicken broth
3/4 cup water
1/2 cup white rice
1/4 cup angel hair pasta, broken into small pieces
1 tsp dry Italian seasoning
1 bay leaf
2 TBS Parmesan cheese
1/8 cup chopped pecans

In a medium sized pot, saute onion, garlic, and pasta in olive oil until golden brown.

Add rice, Italian seasoning, bay leaf, water, and broth to the pot. Cover and bring to a simmer.
Simmer over medium heat for 15-20 minutes.

Remove pot from heat. Let sit, covered for 10 minutes. Fluff with a fork.

Sprinkle with Parmesan cheese and pecans. Serve immediately.

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