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

Lynn,
I heard the following about the roots of rice-a-roni on NPR a few
weeks ago.
The link is:

http://www.npr.org/templates/story/s...oryId=93067862