Looking for the perfect side you can simply pull out of the freezer? This rice dish couldn’t be easier.
Everyone always needs a good side dish. Especially on erev Yom Tov, with many many meals coming up, the urge to diversify and keep things pretty and different is real. This rice side dish does that and more. It is seriously delicious, easy to prepare, pretty enough that it will give that oomph next to that plated brown roast and, get this, it’s FREEZER-FRIENDLY!
Whaaaatttt?!
I know. Rice. Frozen.
Trust me, it works.
I love how this recipe will make enough for a few meals (and for that friend who inevitably will come to raid your freezer, you know who you are) and you don’t need much of it on a plate to make it pretty.
And the name, you ask? It was coined by my children who decided it was too fancy to be tasty and then quickly changed their minds.
- 6 cups cooked rice of your choice (I like to do a mix of wild rice and basmati rice, but it’s really up to you; leftover rice works really well too!)
- ½ box angel hair pasta
- 2 carrots, julienned
- Few tablespoons of oil, for sauteing
- Salt and pepper to taste
- In a large saute pan, heat about 3 tablespoons of oil. Break the raw pasta noodles in half and then in half again so that you end up with smaller pieces. Toast the pasta in the oil stirring from time to time, for a total of about 5 minutes. You want the pasta to get a toasted, golden color. Remove the pasta with a slotted spoon and place to drain on paper towels.
- In the same pan, add another 2 tablespoons of oil and toss the julienned carrots, until just softened a bit.
- In a large bowl mix the rice, toasted pasta and the carrots. Taste and add salt and pepper if needed, to your liking. Divide into 4 small containers, label and freeze.
To serve just place covered in oven until warmed through. This side dish will defrost and warm up well at any temperature. You can also rewarm it on a hot plate, if preferred.
Click to see the 5 essentials Leah always has in her freezer
how long will this freeze well for?
Hi! it lasts really well in the freezer. I’d say up to two months no problem. Obviously its delicious fresh too!! but, we are all about the convenience, aren’t we?
How do you reheat it?
Hi! we added the reheating instructions underneath the recipe. Thank you for pointing that out!
Do you cook the rice the. Add it to the other? How long do you bake
It al l for? And what temp?
Hi! All the details are in the recipe. It doesn’t get baked once mixed, just reheated as necessary.
I can’t wait to make this. I love rice all kinds of rice
Me too! this recipe is great for all rice lovers and pasta lovers too!
Is the pasta supposed to hard and crunchy?
Looks fancy! Does the pasta wilt/soften after freezing/reheating?-
Hi! it does soften a bit but its still delicious and adds another element to the bite
will this be good with brown rice?
Absolutely!
How does the pasta actually get cooked after being toasted? Since it is being mixed into cooked rice, does it absorb enough moisture to become edible?
Something like that, I guess. It’s delicious. That’s all I know 🙂
Hi! The only seasoning is salt? Thanks!
pretty much! but feel free to taste and adjust to your liking!
Ok, i just finished making this and its absolutely heavenly delicious…. We can’t stop “tasting it” i hope I’ll actually get to put some away in the freezer too….
that is awesome! enjoy!!