Rice Pilaf Mix
Source of Recipe
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List of Ingredients
1 cup long-grain, converted rice
Flavor Packet
2 tablespoons butter
2 1/2 cups hot water
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
Recipe
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 cooking 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 cooking water
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