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Nancy's Kitchen - Tried and Tested Recipes
Flavored Rice Mixes













Flavored Rice Mixes

Onion Rice Mix:
4 cups uncooked rice
1 envelope onion soup mix
1/4 cup dried minced onion
1 T. parsley
1/2 t. salt

Lemon Dill Rice Mix:
4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 T. dill
1 T. chives
1/2 t. salt

Creamy Herb Rice:
4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 T. parsley
2 T. thyme
1 T. marjoram

Combine the ingredients specified for each different mix, and store each different mix in a glass jar or tightly closed container on the pantry shelf for up to 4 months.

To Use: Mix 1 cup of any of the rice mixes with 2 cups of liquid, either water, juice, broth, or a combination. A Tablespoon of butter or 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 10-15 minutes or until all the liquid is absorbed. To cook in a microwave, combine the rice, liquid, and butter in a 1 1/2 quart casserole, and heat, uncovered on high or full power for 12 minutes. Top and stir once or twice during the cooking. Cover the casserole and let rice stand for 5 minutes before serving.

Variations: It's easy to make a meal in one pot if you sprinkle a cup of rice mix around a roast or several meat or fish pieces before baking. Just remember to add 2 cups of liquid, cover, and bake for at least 30 minutes or until meat is tender. Or, try serving the prepared rice combined with stir fried vegetable, shrimp, or chopped ham. When making Spanish Rice, it's a good idea to use tomato juice or sauce as the liquid. The mixes make 32 oz. each.
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