Mundane Questions that a Fairly Sophisticated Cook is Afraid to Ask
 

I tried posting this several hours ago (twice!) but had a glitch , , ,

First Question: I like Rice a Roni but it's got over 1000 mg of
sodium per serving. Can I make my own using Uncle Ben's brown rice,
orzo or fideo and my choice of seasonings? I'd add some currants and
some freeze dried vegetable stuff and some low sodium soup base.

What if I brown the rice and pasta in a tbsp of EVOO?

Lynn in Fargo

Mundane Questions that a Fairly Sophisticated Cook is Afraid to Ask
 

"Lynn from Fargo" > wrote in message
...
>I tried posting this several hours ago (twice!) but had a glitch , , ,
>
> First Question: I like Rice a Roni but it's got over 1000 mg of
> sodium per serving. Can I make my own using Uncle Ben's brown rice,
> orzo or fideo and my choice of seasonings? I'd add some currants and
> some freeze dried vegetable stuff and some low sodium soup base.
>
> What if I brown the rice and pasta in a tbsp of EVOO?
>
> Lynn in Fargo

Showed up twice now.

Yes, we do that all the time. Brown the uncooked rice in butter and/or oil.
Add the liquid of choice, cook until rice is tender.

Variations include browning carrots and onions along with the rice, We
also add either fresh or frozen veggies as we see fit.

I don't care for plain white rice, but I'll eat rice this way. We also like
to use Basmati as it has more flavor than white.

Mundane Questions that a Fairly Sophisticated Cook is Afraidto Ask
 

Ed Pawlowski wrote:

> Showed up twice now.

She is posting from Google Groups and they have been having issues since
last night.

I dropped her line (hope that the email addy in her posts isn't munged!)
to let her know.

--Lin

Mundane Questions that a Fairly Sophisticated Cook is Afraid to Ask
 

Lynn from Fargo wrote:

> I tried posting this several hours ago (twice!) but had a glitch , , ,
>
> First Question: I like Rice a Roni but it's got over 1000 mg of
> sodium per serving. Can I make my own using Uncle Ben's brown rice,
> orzo or fideo and my choice of seasonings? I'd add some currants and
> some freeze dried vegetable stuff and some low sodium soup base.
>
> What if I brown the rice and pasta in a tbsp of EVOO?
>
> Lynn in Fargo

This is the third time I've seen this post.

And I remember seeing at least one answer to the first time.

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