Lynn from Fargo wrote:
>
> I'm starting this post with one question but certainly invite anyone
> to post to it. I personally intend to add other questions when they
> arise. Please don't get on my case, as I will undoubtedly be admitting
> my shortcuts (and shortcomings),
>
> First Question: The directions for Rice a Roni used to have you use a
> skillet to brown the rice and vermicelli in a little butter or olive
> oil before you add the seasonings and the water. Now the directions
> tell you to just make it in a saucepan.
>
> I like how it tastes when it's browned, but I gotta cut the sodium
> waaaaaaay back (it's over 1000 mg per serving!). Can I just use
> regular rice and orzo and olive oil and make my own spice/flavoring
> and follow the original directions?
>
> I gotta stop using these dang mixes!
> Lynn in Fargo

LOL. Yes, you can.
Have been making my own Rice-a-Roni-effect dish for years! The pasta
(fideo) and rice are browned first then the water and seasoning added
and cooked.