Herbed rice mix
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Long-grain rice blended with parsley, onion, garlic and thyme, then packed into pint jars. Simmer one jar in broth and butter for a flavorful side dish.
Ingredients
- 9 cups rice (regular long-grain white suggested, not quick-cooking)
- 3/4 cup dried parsley
- 3 Tablespoons dried onion
- 1 Tablespoon dried garlic or garlic powder
- 1 Tablespoon dried thyme
- 5 pint jars or 10 jelly jars
Equipment
- mixing bowl
- pint jars
- saucepan
Directions
- Start with jars that are clean and completely dry.
- Mix the rice with all the other ingredients in a large bowl.
- With a funnel, fill each pint jar with 2 cups of the mix, or each jelly jar with 1 cup.
- Label the jars and keep them in the pantry.
Notes
To cook: put one pint jar in a large saucepan or Dutch oven with 4 cups broth and 2 Tablespoons butter. Cover and simmer about 20 minutes, then fluff with a fork.
Storage: if not used within about 3 months, vacuum seal it for longer storage. Leftovers: refrigerate in an airtight container.
Nutrition
Serving: 341g | Calories: 1241kcal | Carbohydrates: 272g | Protein: 25g | Fat: 2.5g | Saturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 35mg | Potassium: 540mg | Fiber: 5.8g | Sugar: 1.5g | Vitamin A: 91IU | Vitamin C: 6.3mg | Calcium: 151mg | Iron: 16mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 pint jars; rice (regular long-grain white suggested counted as dry long-grain white rice, dried onion counted as dehydrated onion, dried garlic or garlic powder (the first choice counted). Brands and portions vary, so use it only as an approximation.
