RICE MIXES

FRUITED RICE MIX
1 c. long grain rice, uncooked 1/2 c. finely chopped dried apricots 1/4 c. raisins 1 (2 oz.) pkg. slivered almonds 1 tbsp. chicken flavored bouillon granules 2 tsp. dried parsley flakes 1 1/2 tsp. dried orange rind 1/2 tsp. onion powder Combine rice mix, 2 1/2 cups water and 2 tablespoons butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed. Fluff with a fork.
SEASONED RICE MIX (RICE A RONI)
3 c. uncooked rice 1/4 c. dried parsley flakes 6 tbsp. instant chicken or beef bouillon 2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. dried thyme Mix and store in airtight container. To use put 1 cup mix, 2 tablespoons butter and 2 cups water in saucepan. Bring to boil, cover, reduce heat and simmer 15 minutes or until rice is tender. To more closely resemble rice a roni, substitute 1 cup broken pieces spaghetti for 1 cup of rice.
MIXED RICE SALAD
2 1/4 c. water 2/3 c. brown rice 1/2 c. mayonnaise 1/2 c. plain yogurt 1/2 c. sliced green onion 1/4 c. chopped parsley 1/4-1/2 c. chopped celery 1/2 c. frozen (or fresh) peas, thawed Bring water to a boil. Add rice and return to boil. Cover and cook over low heat until water is absorbed and rice is tender (approximately 30-45 minutes). Uncover and let rice cool to room temperature. Fluff rice with a fork, then stir in mayonnaise, yogurt, onion and parsley. Season to taste. Pour mixture into salad bowl and place vegetables on top. Chill until serving time. Mix at table. Serves 6.
MIXED FRIED RICE
Soy sauce 2 c. rice 3 eggs All meat ingredients can be small or large portions, I freeze my leftovers until I have enough different meats to thaw, chop finely. I use bacon, pork, ham, roast beef and chicken. But anything will do. Also need: 2 carrots, chopped 4 scallions (opt.) Use deep skillet. Add chopped scallions to the chopped vegetables in a bowl. Fry bacon first and save the grease. Add 2 tablespoons oil to pan that has bacon grease, then add all meat and vegetables. Stir well. Make 2 cups of rice or 6 servings of Minute Rice. Add with meat mixture. Add enough soy sauce to make the rice brown. Clear a space in the pan while on low-medium heat; mix 3 eggs, scramble them up in small space then mix with everything. Done.
MEAT & RICE MIX - UP
1 c. rice 2 c. boiling water 1 lb. each round steak & lean pork 2 c. chopped onions 1/4 c. butter 3 c. chopped celery 1 c. chopped green pepper 1 c. mushroom soup, undiluted 1 (4 oz.) jar chopped pimento, drained 1/4 c. soy sauce 1 tsp. salt Place rice in 13 x 9 inch pan or casserole. Add boiling water; let stand while browning meat. Cut into 1 inch cubes. Brown meat, onions in butter. Mix with remaining ingredients. Spoon over rice and water. Bake uncovered at 350 degrees about 1 hour.
MADE-FROM-SCRATCH RICE MIX
3 c. long grain rice 3 tbsp. dried parsley 3 tbsp. instant chicken flavor bouillon 4 tsp. instant minced onion 1/2 tsp. pepper Measure all dry ingredients into airtight container. Mix well and peel. Store in cool dry place for up to 3 months. To use, stir one part rice mixture into 2 parts boiling water. Add butter. Cook 15-20 minutes, or until liquid is absorbed, on range top or oven at 350 degrees.
SEASONED RICE MIX
3 c. regular rice 1/4 c. dried parsley flakes 6 tsp. instant chicken or beef flavored bouillon 2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. thyme leaves Combine mix. Store in airtight container. Cook in amounts as needed for your family.
ONION - MUSHROOM RICE MIX
3 c. long grain rice 1 pkg. onion/mushroom mix 1/4 c. dry parsley, crushed 2 tsp. basil, crushed Keep in container and can be used in left-over meat and gravy or left-over broth for a quick dish.
HOMEMADE SEASONED RICE MIX
This economical, convenient mix allows you the flexibility to make it for poultry or beef-flavored dishes. 3 c. uncooked regular rice 1/4 c. dried parsley flakes 6 tsp. instant chicken or beef-flavored bouillon 2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. dried thyme leaves In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Stir well before each use. Makes 3 cups.
HERBAL RICE MIX WITH ALMONDS
1 c. slivered almonds 2 tbsp. dried parsley flakes 1 tbsp. onion flakes 4 1/2 tsp. dried dill weed 3/4 tsp. dried lemon peel 3/4 tsp. garlic powder 3/4 tsp. celery seed 3/4 tsp. salt 1/2 tsp. freshly ground black pepper 1. In a plastic zip-type bag, combine the almonds, parsley flakes, onion flakes, dill weed, dried lemon peel, garlic powder, celery seed, salt and pepper. This will be enough to season 3 batches of rice. 2. To use the mix: In a saucepan, combine 1 cup rice with 2 cups chicken or beef broth, 3 tablespoons of the seasoning mix and 1 tablespoon butter. Bring to a boil, cover, reduce the heat to low and cook for 20 minutes. Let sit off the heat for 5 minutes before serving. This recipe will serve 6.
RICE SEASONING MIX
6 tbsp. onion flakes 6 tbsp. parsley flakes 3 tbsp. celery flakes 4 1/2 tsp. garlic flakes 3/4 tsp. ground turmeric, coriander or cumin 3/4 tsp. black pepper Place onion flakes, parsley flakes, celery flakes, garlic flakes, coriander and pepper in a 1 pint preserving jar. Store mixture in a cool, dark, dry place, keeps up to 3 months. Shake well. For each cup long grain white or brown rice, use 1/3 cup rice, seasoning mix and 1 teaspoon salt, then cook according to package directions.
ONION-MUSHROOM RICE MIX
3 c. long grain rice 1 env. regular onion-mushroom soup mix 1/4 c. dried parsley flakes 2 tsp. crushed dried basil Combine all ingredients. Store in air tight container. Stir before measuring. Makes 3 cups. Prepare Mix: Combine 1 cup mix and 1/4 teaspoon salt with 2 cups water. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until rice is tender.
MIXED RICE SALAD
2 1/4 c. water 1 (6 oz.) pkg. long grain & wild rice mix 1/2 c. each mayonnaise, plain yogurt & thinly sliced green onions, including tops 1/4 c. finely chopped parsley Salt & pepper 1 c. each diced, peeled cucumbers & tomatoes 1/4 - 1/2 c. finely chopped celery 1/2 c. frozen peas, thawed In a 2 to 3 quart pan, bring water to a boil over high heat. Add rice and return to a boil. (Do not use seasoning packet; if seasoning is mixed with rice, rinse rice before cooking to remove seasoning.) Reduce heat, cover and simmer until water is absorbed and rice is tender (about 30 minutes). Let stand at room temperature, uncovered, until cool (about 45 minutes). Fluff rice with a fork; then stir in mayonnaise, yogurt, green onions and parsley. Season to taste with salt and pepper. Transfer mixture to salad bowl. Layer cucumbers, tomatoes, celery and peas over rice. (At this point, you may cover and refrigerate for up to 4 hours.) Transport in a cooler. Mix lightly just before serving. Makes 6 servings.
CHICKEN FLAVORED RICE MIX
4 c. uncooked long grain rice 4 tbsp. instant chicken bouillon 1 tsp. salt 2 tsp. dried tarragon 2 tsp. dried parsley flakes 1/4 tsp. white pepper Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into 3 (1 pint) air tight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of Chicken Flavored Rice Mix. CHICKEN FLAVORED RICE: 1 1/3 c. chicken flavored rice mix (see above) 2 c. cold water 1 tbsp. butter Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.
SOUTHERN RICE CORNBREAD DRESSING MIX
1 pkg. Jiffy cornbread mix made into 1 loaf cornbread 2-3 c. cooked rice 1 1/2 to 2 sticks butter 1 1/2 to 2 c. chopped vegetables: bell pepper, onion, garlic and celery 3 eggs 1 1/2 tsp. sage Salt Pepper Dash of sugar (optional) 2 cans chicken broth soup May substitute chicken bouillon cubes and water or broth/drippings from chicken or turkey. In a large pan, saute vegetables in butter with salt, pepper and 3/4 teaspoon sage. Break up cornbread with fingers and add cornbread and rice to butter mixture; mix well. Add chicken broth to desired moisture content, saving remaining unused liquid for use during reheating. Stir well. Taste and add seasoning (salt, pepper and remaining sage if desired) and dash of sugar. Mix 3 eggs in separate bowl. Pour over dressing and stir. Pour dressing into large baking dish (sheet cake size) and bake uncovered for 15-20 minutes until golden brown. Remove, cover, and let cool for 10 minutes. Eat and enjoy!

 

 

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