Similar to boxed rice mixes or “the San Francisco treat.” I started making this when I began cooking only whole grains and didn’t want to use the white rice mixes. But you can make it with white rice if you prefer.
Servings: 4 to 6Prep Time: 5 to 10 mins Cook Time: 45 mins
4 cups brown rice (preferably long-grain)
4 Tbsp chicken bouillon granules
1 tsp salt, optional
2 tsp dried tarragon
2 tsp dried parsley flakes
1/4 tsp white pepper
Combine all ingredients until well mixed. Divide evenly into 4 ziplock bags.
To Prepare Rice:
Combine 1 bag of rice mix with 2-1/2 cups of cold water and 2 tsp canola or safflower oil in a medium saucepan. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for about 40 to 45 minutes, until liquid is absorbed. Fluff with fork before serving.
This lends itself to infinite variations. You can use beef bouillon granules instead of chicken, and you can vary the seasonings to suit yourself, or to match your entree. If you prefer to use white rice, reduce the amount of water to 2 cups and the cooking time to 20-25 minutes.
To make this more like Rice-a-Roni, substitute 1 cup of pasta for 1 cup of the rice. If you can find the Mexican style short pieces of vermicelli, that’s ideal. If not, orzo works well. In a pinch, use stars or break angel-hair into 1/2″ pieces.
If you’re making a single batch, you can saute the rice-pasta mixture in the two teaspoons of oil, and then add the water and seasonings.
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