Rice is pretty much a staple in most food storage pantries. So I was pretty happy to discover a recipe for rice seasoning mix at Allrecipes.com. I made a few modifications based on my own taste and what I typically have on hand. Then I tried it out on guests. Wham! Instant success! In my opinion, it tastes better than boxed rice mixes (no chemical taste!), it's just as easy, and it's less expensive.
I made up a big batch (three times bigger than the recipe) and have it stored in a glass jar. This way, I can easily make some flavored rice whenever I want it.
Rice Seasoning Mix
MIX
2 TB dried parsley flakes
2 tsp dried dill weed
2 TB dried minced onion
1 tsp seasoned salt
3/4 tsp garlic powder
1 TB dried celery flakes
1/2 tsp black pepper
RICE
2 c chicken broth or vegetable broth
1 c white rice
1 TB butter
1/2 tsp lemon zest
toasted sliced almonds (optional)
Mix together and store in airtight container.
To prepare rice, bring broth and 3 TB mix to boil in a saucepan. Add rice, butter and zest, then lower heat and simmer covered for 20 minutes or until all liquid is absorbed. Top with toasted almonds if desired.
I've seen similar recipes that call for lemon pepper instead of black pepper, and omit the lemon zest. This would definitely make it more pantry-storage friendly. I am sure it could also be made with chicken bouillon and water instead of broth, too.
2 TB dried parsley flakes
2 tsp dried dill weed
2 TB dried minced onion
1 tsp seasoned salt
3/4 tsp garlic powder
1 TB dried celery flakes
1/2 tsp black pepper
RICE
2 c chicken broth or vegetable broth
1 c white rice
1 TB butter
1/2 tsp lemon zest
toasted sliced almonds (optional)
Mix together and store in airtight container.
To prepare rice, bring broth and 3 TB mix to boil in a saucepan. Add rice, butter and zest, then lower heat and simmer covered for 20 minutes or until all liquid is absorbed. Top with toasted almonds if desired.
I've seen similar recipes that call for lemon pepper instead of black pepper, and omit the lemon zest. This would definitely make it more pantry-storage friendly. I am sure it could also be made with chicken bouillon and water instead of broth, too.
Posts
1 comments:
I cook rice, quinoa and couscous in that basic way, with some seasonings and in broth instead of water -- but another delicious and nutritious thing to do is to add some finely chopped vegetables, like red pepper, zucchini, grated carrot, etc.
Post a Comment