Friday, May 24, 2019

Copycat Rice-A-Roni Mixes

Plain white rice might get a little boring after a while.  To prevent food fatigue, we may need to shake things up a bit.  But I'm not a huge fan of the so-called convenience foods, prepackaged mixes, canned soups and such.  There are just far too many preservatives, additives, and who knows what else for my comfort.  I don't know if the discomfort I feel after eating them is due to the artificial ingredients or just my imagination that those artificial ingredients could be doing bad things to me and my family.  And besides, they're ridiculously expensive and not rodent- or insect-proof.
But those boxes are really convenient, aren't they?  There's pretty much no thinking involved, just follow the directions on the box.  And that's something that can be important in a crisis situation.  Or even when it's just been one of those days of running crazy around town or everyone barfing everywhere.  These seasoned rice mixes can come in handy.


Chicken Rice-A-Roni Mix

1 cup rice
1/2 cup angel hair or thin spaghetti, broken into small pieces

In a small baggie:
2 tablespoons parsley
3 tablespoons chicken bouillon powder
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon thyme

To prepare:  Melt two tablespoons of butter or coconut oil in a skillet, add rice and pasta, and stir.  Cook until lightly browned, and then add seasoning and 2 1/4 cups water.  Bring to a boil; reduce heat to low.  Cover and simmer for 15 minutes.


Beef Rice-A-Roni Mix

1 cup rice
1/2 cup angel hair or thin spaghetti, broken into small pieces

In a small baggie:
1 tablespoon dehydrated carrots
2 1/2 tablespoons beef bouillon
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dehydrated soy sauce
1 teaspoon dehydrated Worcestershire sauce

To prepare:  Melt two tablespoons of butter or coconut oil in a skillet, add rice and pasta, and stir.  Cook until lightly browned, and then add seasoning and 2 1/4 cups water.  Bring to a boil; reduce heat to low.  Cover and simmer for 15 minutes.

Spanish Rice-A-Roni

1 cup rice
1/2 cup angel hair or thin spaghetti, broken into small pieces

In a small baggie:
2 1/2 tablespoons chicken bouillon
1 tablespoon tomato powder
2 teaspoons dried minced onion
1/2 teaspoon chili powder

To prepare:  Melt two tablespoons of butter or coconut oil in a skillet, add rice and pasta, and stir.  Cook until lightly browned, and then add seasoning and 2 1/4 cups water.  Bring to a boil; reduce heat to low.  Cover and simmer for 15 minutes.r is absorbed, approximately 20 minutes.

Rice Pilaf
2/3 cup rice
1/3 cup orzo pasta
In a small baggie:
2 tablespoons chicken bouillon
1 teaspoon dried minced onion
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
scant 1/4 teaspoon dried lemon zest
dash pepper

To prepare:  Bring two cups water, 2 tablespoons butter or oil, and seasonings to a boil in a medium saucepan.  Add rice and pasta and return to a boil.  Cover and reduce heat to low.  Simmer until rice is tender and liquid is absorbed, about 20-25 minutes.  Fluff with fork and serve.

Future posts will include how to make your own chicken bouillon and dehydrated soy sauce and Worcestershire sauce.

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