Rice-A-Roni From Scratch

• 2 cups Water
• 1 cube Chicken Bouillon
• 1 cube Beef Bouillon
• 6 Tablespoons Butter
• 1 whole Carrot
• 3 whole Green Onions
• 1 stalk Celery
• 1 cup White Rice
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. Bring the water to a boil and add bouillon cubes; allow to dissolve then lower heat and keep warm.
2. Melt butter in a skillet over medium heat and cut carrot, onions and celery into fine pieces. I used a food processor for this step. Add to the butter and saute for about 10 minutes. Add rice and brown it for about 2 minutes. Pour in salt, pepper, and the broth mixture.
3. Mix to combine then transfer to a 2-quart casserole dish and bake covered at 350u0b0F for 30 minutes. Remove cover and continue cooking for 30 minutes.

water, chicken bouillon, butter, carrot, green onions, celery, white rice, salt, black pepper

Taken from tastykitchen.com/recipes/sidedishes/rice-a-roni-from-scratch/ (may not work)