Servings: 1
Ingredients
- Â Â Onion Rice Mix
- 4 c. uncooked rice
- 1 env onion soup mix
- 1/4 c. dry chopped onion
- 1 Tbsp. parsley
- 1/2 tsp salt
- Â Â Lemon Dill Rice Mix
- 4 c. uncooked rice
- 1/4 c. grated lemon peel
- 1/4 c. powdered chicken soup base
- 2 Tbsp. dill
- 1 Tbsp. chives
- 1/2 tsp salt
- Â Â Vegetable Rice Mix
- 4 c. uncooked rice
- 1 env vegetable soup mix
- 2 Tbsp. dry chopped onion
- 2 Tbsp. dry chopped celery
- 2 Tbsp. dry chopped pepper
- 1 Tbsp. parsley
- 1 tsp salt
- Â Â Spanish Rice Mix
- 4 c. uncooked rice
- 1/2 c. Mexican seasonings mix (taco seasoning)
- 1/2 c. dry corn
- 2 Tbsp. parsley
- 1 Tbsp. basil
- Â Â Creamy Herb Rice Mix
- 4 c. uncooked rice
- 1/2 c. instant nonfat dry lowfat milk
- 1/4 c. dry chopped celery
- 2 Tbsp. parsley
- 2 Tbsp. thyme
- 1 Tbsp. marjoram
Directions
- Combine the ingredients specified for each mix. Store in different glass jars or possibly tightly closed containers on pantry shelf for up to 4 months.
- To Use:Mix 1 c. of any of the rice mixes with 2 c. liquid, either water, juice, broth, or possibly a combination. A Tbsp. of butter or possibly margarine is a nice addition.
- Place the rice, liquid, and butter on high heat and bring to a rolling boil.
- Immediately reduce the heat to very low, cover, and simmer the rice for 10 to 15 min or possibly till all liquid is absorbed.
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