{"id":1077,"date":"2015-12-07T17:12:38","date_gmt":"2015-12-07T23:12:38","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=1077"},"modified":"2018-03-22T21:28:19","modified_gmt":"2018-03-23T02:28:19","slug":"atk-rice-and-pasta-pilaf","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=1077","title":{"rendered":"ATK Rice and Pasta Pilaf *"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/12\/ATK-Rice-a-roni-pilaf.jpg\"><img loading=\"lazy\" class=\"alignnone wp-image-1078\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/12\/ATK-Rice-a-roni-pilaf-800x450.jpg\" alt=\"ATK-Rice-a-roni-pilaf\" width=\"800\" height=\"450\" \/><\/a><\/p>\n<p>I have a great substitute to Rice-a-Roni for you. \u00a0If you&#8217;re concerned, like I am, what goes into your boxed pantry goods, sometimes it&#8217;s good to make it yourself. \u00a0You will know exactly what the ingredients are and there won&#8217;t be any mystery flavorings or chemicals. \u00a0The best reward is that this tastes much, much better than the boxed version! \u00a0Thanks to America&#8217;s Test Kitchen for this recipe! \u00a0Enjoy! \ud83d\ude42<\/p>\n<p>&nbsp;<\/p>\n<p><em>*I used basmati rice because it has the most flavor for a dish like this.<\/em><\/p>\n<p><em>*Be sure to use unsalted butter. \u00a0If all you have is salted butter, then don&#8217;t add the 1 1\/4 tsp. salt.\u00a0<\/em><\/p>\n<p><em>*I have raw and cooked onion issues so I subbed onion powder for the grated onion.<\/em><\/p>\n<p><em>*If you want it vegetarian, replace chicken stock with vegetable broth. \u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>INGREDIENTS:<\/p>\n<ul>\n<li>1 1\/2 cups basmati rice or other long-grain white rice<\/li>\n<li>3 T. <span style=\"text-decoration: underline;\">unsalted<\/span> butter<\/li>\n<li>2 ounces vermicelli, broken into 1&#8243; pieces<\/li>\n<li>1 onion, grated, or onion powder *<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>2 1\/2 cups chicken broth<\/li>\n<li>1 1\/4 tsp. salt<\/li>\n<li>3 T. minced fresh parsley<\/li>\n<\/ul>\n<p><span style=\"color: #ff0000;\"><strong>**Onion can be irritating to some IC sufferers, please know how you tolerate it first.\u00a0\u00a0<\/strong><\/span><\/p>\n<p>DIRECTIONS:<\/p>\n<ol>\n<li>Place rice in medium bowl and cover with hot tap water by 2 inches; let stand for 15 minutes. \u00a0Don&#8217;t skip this step!<\/li>\n<li>Using your hands, gently swish grains to release excess starch. \u00a0Carefully pour off water, leaving rice in bowl.<\/li>\n<li>Add cold tap water to rice and pour off water. \u00a0Repeat adding and pouring off cold water 4-5 times, until water runs almost clear.<\/li>\n<li>Drain rice in fine-mesh strainer.<\/li>\n<li>Melt butter in saucepan over medium heat. \u00a0Add pasta and cook, stirring occasionally, until browned, about 3 minutes.<\/li>\n<li>Add onion and garlic and cook, stirring occasionally, until onion is softened but not brown, about 4 mins.<\/li>\n<li>Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes.<\/li>\n<li>Add broth and salt, and bring to a boil. \u00a0Reduce heat to low, cover, and cool until all liquid is absorbed, about 10 minutes.<\/li>\n<li>Off heat, remove lid, fold a clean dish towel in half and place over pan, replace lid. \u00a0Let stand for 10 mins. \u00a0Fluff rice with fork, stir in fresh parsley, and serve.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>I have a great substitute to Rice-a-Roni for you. \u00a0If you&#8217;re concerned, like I am, what goes into your boxed pantry goods, sometimes it&#8217;s good to make it yourself. \u00a0You will know exactly what the ingredients are and there won&#8217;t be any mystery flavorings or chemicals. \u00a0The best reward is that this tastes much, much <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=1077\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,8,14],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/1077"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1077"}],"version-history":[{"count":2,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/1077\/revisions"}],"predecessor-version":[{"id":1641,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/1077\/revisions\/1641"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}