Rice Pilaf Mix with Recipes
Source of Recipe
Pantry Challenge
List of Ingredients
1 cup long-grain, converted rice
Flavor Packet
2 tablespoons 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.
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 teaspoon parsley flakes
3 dashes pepper
Beef:
3 beef bouillon cubes, crushed
3 dashes pepper
Onion:
3 onion or beef bouillon cubes, crushed
2 teaspoons dried minced or chopped onion
3 dashes pepper
Mushroom:
3 chicken or beef bouillon cubes, crushed
2 tablespoons dried mushroom slices, in bits
3 dashes pepper
Celery:
3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper
Curry:
3 chicken bouillon cubes, crushed
1 teaspoon 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 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
add several dashes soy sauce to boiling water
Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
add 2 tablespoons tomato paste to boiling water
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