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Print this Recipe    Rice Pilaf

Pilaf Rice Mix

1 cup long-grain, converted rice
Flavor Packet
2 tablespoons butter
2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Saute the
rice, stirring constantly, until it takes on a translucent quality;
do not let the kernels pop. Slowly stir in the water, then the
Flavor Packet; bring to a full boil; cover and lower heat. Simmer
20 to 25 minutes, or until nearly all of liquid is absorbed and
the rice looks just a bit too moist to serve. Turn off heat and
let stand for 10 minutes before uncovering and serving.


Each recipe makes one flavor packet. Also, these recipes are meant
for bouillon cubes that mix with 8 oz. of water. If you prefer to
substitute bouillon cubes that mix with 6 oz. of water, or powder,
you will need to figure the differences accordingly. Three 8 oz.
cubes equal four 6 oz. cubes.


Chicken:
3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes
3 dashes pepper

Beef:
3 beef bouillon cubes, crushed
3 dashes pepper

Onion:
3 onion or beef bouillon cubes, crushed
2 teaspoons dried minced or chopped onion
3 dashes pepper

Mushroom:
3 chicken or beef bouillon cubes, crushed
2 tablespoons dried mushroom slices, in bits
3 dashes pepper

Celery:
3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper

Curry:
3 chicken bouillon cubes, crushed
1 teaspoon curry powder

Saffron:
3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric

Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
* add several dashes soy sauce to cooking water

Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
* add 2 tablespoons tomato paste to cooking water

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