Pilaf Rice Mixes

Pilaf Rice Mixes

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