I love long grain and wild rice because it has such a nice nutty flavor. It goes with everything and looks pretty on the plate. With a homemade long grain and wild rice mix, you will not only save some money, you can suit your own taste in the seasonings (not to mention the sugar and salt), and use fresher ingredients with no preservatives.
Servings: variesPrep Time: 5 minutes Cook Time: 25-30 minutes
FOR THE SEASONING MIX:
1 cup dried parsley
1/3 cup garlic powder
2 tablespoons salt
2 tablespoons sugar
parboiled long-grain white rice
To make the long grain and wild rice mix, combine 50 percent long-grain parboiled white rice and 50 percent wild rice. (You can change the percentages if you want!)
You can put together a seasoning mix however you like. The classic ingredients that flavor these mixes are parsley and garlic. Whether you want to add some dried minced onions or onion powder and other dried vegetables probably depends on your preferences. The sugar and salt is up to you, which is one of the great things about a homemade mix–-you can control the sugar and salt. You can season it up however you like, using different herbs, whatever is your favorite. You can also use dried minced or granulated garlic instead of garlic powder.
Take this basic seasoning mix as a starting point. Experiment with the seasonings until you suit your own taste. This makes about 1 1/2 cups seasoning mix. (It’s also great sprinkled on baked or fried potatoes!) Multiply the mix as desired.
To make the Rice A Roni size (4.3 ounce box) homemade version:
2/3 cup long grain and wild rice mix plus 1 level tablespoon seasoning mix. Cook rice with 1 2/3 cups water and a tablespoon of butter or olive oil (optional). Bring to a boil. Reduce heat and cover. Cook for 25-30 minutes or until all the liquid is gone.
To make the Uncle Ben’s size (6 ounce box) homemade version:
1 cup long grain and wild rice mix plus one heaping tablespoon seasoning mix. Cook rice with 2 1/4 cups water and a tablespoon of butter or olive oil (optional). Bring to a boil. Reduce heat and cover. Cook for 25-30 minutes or until all the liquid is gone.
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