Pilaf Rice Mix
Source of Recipe
unknown
Recipe Introduction
Serves/Makes : 2 cups rice
List of Ingredients
1 C. long-grain, converted rice
Flavor Packet (see below)
2 T. butter
2 1/2 cups hot water
Recipe
Melt the butter in a heavy saucepan over medium heat. Saute the
rice, stirring constantly, until it takes on a translucent quality;
do not let the kernels pop. Slowly stir in the water, then the Flavor
Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25
minutes, or until nearly all of liquid is absorbed and the rice looks
just a bit too moist to serve.
Turn off heat and let stand for 10 minutes before uncovering and
serving.
Flavor Packets:
Each recipe makes one flavor packet. Also, these recipes are meant
for bouillon cubes that mix with 8 oz. of water. If you prefer to
substitute bouillon cubes that mix with 6 oz. of water, or powder,
you will need to figure the differences accordingly. Three 8 oz.
cubes equal four 6 oz. cubes.
Chicken:
3 chicken bouillon cubes, crushed
1/4 t. parsley flakes
3 dashes pepper
Beef:
3 beef bouillon cubes, crushed
3 dashes pepper
Onion:
3 onion or beef bouillon cubes, crushed
2 t. dried minced or chopped onion
3 dashes pepper
Mushroom:
3 chicken or beef bouillon cubes, crushed
2 T. dried mushroom slices, in bits
3 dashes pepper
Celery:
3 chicken bouillon cubes, crushed
3 T. dried celery flakes
3 dashes pepper
Curry:
3 chicken bouillon cubes, crushed
1 t. curry powder
Saffron:
3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric
Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 t. dried celery flakes
2 t. dried mushroom slices, in bits
1 t. dried minced onion
dash of powdered ginger
* add several dashes soy sauce to cooking water
Spanish:
3 chicken bouillon cubes, crushed
2 T. dried green pepper flakes
2 T. dried minced onion
dash of chili powder
* add 2 T. tomato paste to cooking water
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