Homemade Rice-A-Roni

archive trace: Homemade Rice-A-Roni

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Homemade Rice-A-Roni archive · dinner · american Host: Dinner at the Zoo · Homemade Rice-A-Roni → X · @Dinneratthezoo → Epicurious · Roz bil Shaghria (Claudia Roden) → web writeups Online recipe (as published / commonly shared) Servings: 6 · Prep 5 min · Cook 20 min · Total 25 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. A from-scratch version of the boxed rice and pasta side, made in one pan. Toasted pasta and rice give it a nutty flavor. Melt in a large pan over medium heat: 3 tablespoons butter Add the pasta to the pan and cook until browned, about 3-5 minutes: 1 cup spaghetti or vermicelli broken into 1/2 inch pieces Add to the pan and cook for 1 more minute: 1 1/2 cups long grain white rice Add to the pan: 4 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon pepper Bring the mixture to a simmer. Cover the pan and turn the heat to low. Cook for approximately 15 minutes or until all the liquid is absorbed. Fluff with a fork and sprinkle with: 2 tablespoons chopped parsley Stir in the tomatoes, if using: 1/2 cup diced tomatoes optional Then serve. Source: Dinner at the Zoo · Homemade Rice-A-Roni tags: rice,vermicelli,butter,chicken-broth,parsley · popularity: evergreen · meat: no	Rice with Vermicelli (Roz bil shaghria) Book: The New Book of Middle Eastern Food by Claudia Roden (2000) crumb: butter-toasted vermicelli + rice simmered in stock The New Book of Middle Eastern Food (2000) has “Rice with Vermicelli (Roz bil shaghria)” on page 340. Claudia Roden wrote it. Roden calls it the most popular everyday Arab rice dish. Epicurious reprints the recipe with permission. Eat Your Books also lists it. Differences: Both fry broken vermicelli until golden. Both stir in long-grain rice. Both add chicken stock and salt. Both then cook it covered on low until the rice soaks up the liquid. Roden fries the vermicelli in oil. She pours in boiling water or stock and stirs in butter at the end. The online recipe browns the pasta in butter. It uses a little more broth (4 cups to Roden's 3 1/4). It seasons the rice with garlic powder, onion powder, pepper and parsley. It offers optional diced tomatoes. Roden lists a fried-onion variation. They are the same dish made the same way.

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ANCESTOR

Homemade Rice-A-Roni
archive · dinner · american
Host: Dinner at the Zoo · Homemade Rice-A-Roni → X · @Dinneratthezoo → Epicurious · Roz bil Shaghria (Claudia Roden) → web writeups

Online recipe (as published / commonly shared)

Servings: 6 · Prep 5 min · Cook 20 min · Total 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A from-scratch version of the boxed rice and pasta side, made in one pan. Toasted pasta and rice give it a nutty flavor.

Melt in a large pan over medium heat:

3 tablespoons butter

Add the pasta to the pan and cook until browned, about 3-5 minutes:

1 cup spaghetti or vermicelli broken into 1/2 inch pieces

Add to the pan and cook for 1 more minute:

1 1/2 cups long grain white rice

Add to the pan:

4 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

Bring the mixture to a simmer. Cover the pan and turn the heat to low.

Cook for approximately 15 minutes or until all the liquid is absorbed. Fluff with a fork and sprinkle with:

2 tablespoons chopped parsley

Stir in the tomatoes, if using:

1/2 cup diced tomatoes optional

Then serve.

Source: Dinner at the Zoo · Homemade Rice-A-Roni

tags: rice,vermicelli,butter,chicken-broth,parsley · popularity: evergreen · meat: no

Rice with Vermicelli (Roz bil shaghria)
Book: The New Book of Middle Eastern Food by Claudia Roden (2000)

crumb: butter-toasted vermicelli + rice simmered in stock

The New Book of Middle Eastern Food (2000) has “Rice with Vermicelli (Roz bil shaghria)” on page 340. Claudia Roden wrote it. Roden calls it the most popular everyday Arab rice dish. Epicurious reprints the recipe with permission. Eat Your Books also lists it.

Differences:

Both fry broken vermicelli until golden. Both stir in long-grain rice. Both add chicken stock and salt. Both then cook it covered on low until the rice soaks up the liquid. Roden fries the vermicelli in oil. She pours in boiling water or stock and stirs in butter at the end. The online recipe browns the pasta in butter. It uses a little more broth (4 cups to Roden's 3 1/4). It seasons the rice with garlic powder, onion powder, pepper and parsley. It offers optional diced tomatoes. Roden lists a fried-onion variation. They are the same dish made the same way.

Match: Exact

Online recipe

Homemade Rice-A-Roni

Online recipe (as published / commonly shared)
Servings: 6 · Prep 5 min · Cook 20 min · Total 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A from-scratch version of the boxed rice and pasta side, made in one pan. Toasted pasta and rice give it a nutty flavor.

Melt in a large pan over medium heat:
3 tablespoons butter

Add the pasta to the pan and cook until browned, about 3-5 minutes:
1 cup spaghetti or vermicelli broken into 1/2 inch pieces

Add to the pan and cook for 1 more minute:
1 1/2 cups long grain white rice

Add to the pan:
4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper

Bring the mixture to a simmer. Cover the pan and turn the heat to low.

Cook for approximately 15 minutes or until all the liquid is absorbed. Fluff with a fork and sprinkle with:
2 tablespoons chopped parsley

Stir in the tomatoes, if using:
1/2 cup diced tomatoes optional

Then serve.

Citations
- Dinner at the Zoo · Homemade Rice-A-Roni: https://www.dinneratthezoo.com/homemade-rice-a-roni/
- X · @Dinneratthezoo: https://x.com/Dinneratthezoo/status/2103514133232849111
- Epicurious · Roz bil Shaghria (Claudia Roden): https://www.epicurious.com/recipes/food/views/roz-bil-shaghria-373510
- web writeups: https://www.google.com/search?q=homemade+rice-a-roni+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0375405062?tag=recipeancesto-20
- Reference: The New Book of Middle Eastern Food by Claudia Roden (2000). Publisher: Knopf, 2000 edition, hardcover, ISBN 978-0375405068.

We put this together for personal use. See the citations.

Trace receipt

Dish: Homemade Rice-A-Roni
Match: Exact
Ancestor: Rice with Vermicelli (Roz bil shaghria)
Source: The New Book of Middle Eastern Food by Claudia Roden (2000)
Differences: Both fry broken vermicelli until golden. Both stir in long-grain rice. Both add chicken stock and salt. Both then cook it covered on low until the rice soaks up the liquid. Roden fries the vermicelli in oil. She pours in boiling water or stock and stirs in butter at the end. The online recipe browns the pasta in butter. It uses a little more broth (4 cups to Roden's 3 1/4). It seasons the rice with garlic powder, onion powder, pepper and parsley. It offers optional diced tomatoes. Roden lists a fried-onion variation. They are the same dish made the same way.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Dinner at the Zoo · Homemade Rice-A-Roni (https://www.dinneratthezoo.com/homemade-rice-a-roni/)
X · @Dinneratthezoo (https://x.com/Dinneratthezoo/status/2103514133232849111)
Epicurious · Roz bil Shaghria (Claudia Roden) (https://www.epicurious.com/recipes/food/views/roz-bil-shaghria-373510)
web writeups (https://www.google.com/search?q=homemade+rice-a-roni+recipe)
Date: Sep 2026

Source: what this book is
The New Book of Middle Eastern Food by Claudia Roden (2000).
Claudia Roden expanded her 1968 classic in this edition. It covers Arab, Persian, Turkish, Jewish and North African home cooking.

Affiliate: buy the book

Reference: The New Book of Middle Eastern Food by Claudia Roden (2000). Publisher: Knopf, 2000 edition, hardcover, ISBN 978-0375405068.