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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 40 |
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For Christmas gifts, Emily Chaney of Penobscot, Maine fills pint-size plastic zipper bags with her savory blend. I include the cooking directions on a holly label, she says. Ingredients:
1 package (3 pounds) long grain rice |
2 cups dried celery flakes |
2/3 cup dried minced onion |
1/2 cup dried parsley flakes |
2 tablespoons minced chives |
1 tablespoon dried tarragon |
3 to 4 teaspoons salt |
2 teaspoons pepper |
additional ingredients: |
2/3 cup water |
1 teaspoon butter |
Directions:
1. In a large bowl, combine the first eight ingredients. Store in an airtight container. Yield: 40 batches (10 cups total).
2. To prepare one serving of rice: In a saucepan over medium heat, bring water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving per batch.
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