Prep 10 mins
Cook 0 mins
This makes a great gift with the instructions for making a delicious rice side dish. It has good flavor and easy to do. Just mix up a batch and put it in a sealed plastic container for your own use. Or share it with a friend.
- 1 cup sliced almonds
- 1⁄2 cup instant chicken bouillon
- 1⁄2 cup parsley
- 1 tablespoon dried basil
- 1 tablespoon dried onion flakes
- 1 tablespoon dried dill weed
- 2 teaspoons seasoning salt (I use Morton's Natures Seasons Seasoning Blend, but your favorite will do)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dried lemon peel
- 1⁄2 teaspoon ground black pepper
- Place in bowl or resealable plastic bag; stir or shake till mixed well.
- TO MAKE RICE:.
- Combine 1 cup uncooked raw rice, 2 cups water, 3 tablespoons seasoning mix (above), and 1 tablespoon butter.
- Bring to a boil, cover, reduce heat to low.
- Cook about 20-25 minutes or until all liquid is absorbed.
This was excellent! I halved the dill because hubby doesn't like it, and halved the seasoned salt because bouillon is salty. I think I may cut down on the seasoned salt more next time, or use a "seasoned salt recipe" without the salt. Also, I didn't think the almonds added flavor to the mix, so I think I will leave them out next time. The texture they brought was nice, though. Oh, I also subbed lemon pepper for the peel and the black pepper as one reviewer suggested.
This is a very tasty alternative to those salty box/envelope mixes!! I didn't mix in boullion, though. I add Better than Boullion paste to the water when cooking the rice. I also cut the amount of seasoning salt in half the first time I made it ......just to be sure. You can always add more but you can't take it out if you find it too salty for your taste!! I was happy with the lower amount of salt, especially since the chicken base has salt in it too. I also left out the dill. Just wasn't sure I'd like it in the rice. Thanks for the recipe!
I'm not giving this a star rating as I have not tried this recipe. The copy of this recipe I have I got from Taste Of Home Quick Cooking magazine. My copy calls for 1 tsp lemon pepper and no lemon peel or black pepper. This recipe says this yields 10 batches. 4-6 servings per batch. Thanks for posting what sounds like a good recipe! Christine (internetnut)