Who doesn't love the "San Francisco Treat"? Rice-a-Roni is comfort food at its best, but unfortunately, the boxed stuff usually isn't compatible with the MSPI diet.
So Martha Stewart to the rescue! I found this recipe over at Everyday Food. It's super good and super easy -- well, not as easy as a box, but close!
Rice Pilaf with Vermicelli
1 oz. angel-hair pasta
2 tbsp. olive oil
1/2 small onion, finely chopped
Coarse salt and ground pepper
2/3 cup long-grain white rice
1 can (14.5 ounces) MSPI-friendly chicken or vegetable broth
1/4 cup fresh parsley, finely chopped
Hold pasta upright in a medium bowl, and, using kitchen shears, cut into 1/2-inch lengths; set aside.
In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.
Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper; fluff pilaf with a fork.