Post by chief_cook2 on Oct 1, 2004 6:06:38 GMT -6
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Flavored Rice Mixes
Onion Rice Mix:
4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 T. parsley
1/2 t. salt
Lemon Dill Rice Mix:
4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 T. dill
1 T. chives
1/2 t. salt
Vegetable Rice Mix:
4 cups uncooked rice
1 envelope vegetable soup mix
2 T. dried minced onion
2 T. dried minced celery
2 T. dried minced pepper
1 t. salt
Spanish Rice Mix
4 cups uncooked rice
1/2 cup Mexican seasoning mix
1/2 cup dried corn
2 T. parsley
1 T. basil
Creamy Herb Rice:
4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 T. parsley
2 T. thyme
1 T. marjoram
Combine the ingredients specified for each different mix, and store each
different mix in a glass jar or tightly closed container on the pantry shelf for
up to 4 months.
To Use: Mix 1 cup of any of the rice mixes with 2 cups of liquid, either
water, juice, broth, or a combination. A Tablespoon of butter or margarine is a
nice addition. Place the rice, liquid, and butter on high heat and bring to a
rolling boil. Immediately reduce the heat to very low, cover and simmer the rice
for 10-15 minutes or until all the liquid is absorbed. To cook in a
microwave, combine the rice, liquid, and butter in a 1 1/2 quart casserole, and heat,
uncovered on high or full power for 12 minutes. Top and stir once or twice
during the cooking. Cover the casserole and let rice stand for 5 minutes before
serving.
Variations: It's easy to make a meal in one pot if you sprinkle a cup of rice
mix around a roast or several meat or fish pieces before baking. Just
remember to add 2 cups of liquid, cover, and bake for at least 30 minutes or until
meat is tender. Or, try serving the prepared rice combined with stir fried
vegetable, shrimp, or chopped ham. When making Spanish Rice, it's a good idea to
use tomato juice or sauce as the liquid. The mixes make 32 oz. each.
Flavored Rice Mixes
Onion Rice Mix:
4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 T. parsley
1/2 t. salt
Lemon Dill Rice Mix:
4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 T. dill
1 T. chives
1/2 t. salt
Vegetable Rice Mix:
4 cups uncooked rice
1 envelope vegetable soup mix
2 T. dried minced onion
2 T. dried minced celery
2 T. dried minced pepper
1 t. salt
Spanish Rice Mix
4 cups uncooked rice
1/2 cup Mexican seasoning mix
1/2 cup dried corn
2 T. parsley
1 T. basil
Creamy Herb Rice:
4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 T. parsley
2 T. thyme
1 T. marjoram
Combine the ingredients specified for each different mix, and store each
different mix in a glass jar or tightly closed container on the pantry shelf for
up to 4 months.
To Use: Mix 1 cup of any of the rice mixes with 2 cups of liquid, either
water, juice, broth, or a combination. A Tablespoon of butter or margarine is a
nice addition. Place the rice, liquid, and butter on high heat and bring to a
rolling boil. Immediately reduce the heat to very low, cover and simmer the rice
for 10-15 minutes or until all the liquid is absorbed. To cook in a
microwave, combine the rice, liquid, and butter in a 1 1/2 quart casserole, and heat,
uncovered on high or full power for 12 minutes. Top and stir once or twice
during the cooking. Cover the casserole and let rice stand for 5 minutes before
serving.
Variations: It's easy to make a meal in one pot if you sprinkle a cup of rice
mix around a roast or several meat or fish pieces before baking. Just
remember to add 2 cups of liquid, cover, and bake for at least 30 minutes or until
meat is tender. Or, try serving the prepared rice combined with stir fried
vegetable, shrimp, or chopped ham. When making Spanish Rice, it's a good idea to
use tomato juice or sauce as the liquid. The mixes make 32 oz. each.