Rice Seasoning Mix

This recipe is really very good, but I found I need to shake or mix it very well before each use. I made a new batch this weekend and it was quite yummy, but the nuts, the bouillon, and herbs tend to try to shake out in different layers and can end up tasting too salty. I did increase the dried herbs a bit.

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Hope my friends like dill too since they received pkgs with the 3T of seasoning and 1 cup long grain rice as part of their homemade food gifts this year.

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My niece came over to eat dinner with me this afternoon and we had this rice with deep fried whole cornish hens. She left with the rest of the bottle of Rice Seasoning Mix. I didn't have any almonds on hand so I didn't use them this time, but I can't wait to do it again with them. You must like dill to enjoy this (which both she and I do!) because it is the dominant flavor (at least without the almonds). I used my rice cooker and melted 1/2 a stick of butter in it then slightly toasted the rice in the melted butter (like you do Rice-a-Roni) added the water and seasonings and cooked as usual. In the rice cooker, the rice slightly over browned and I unplugged it within 10 minutes of the end of the cook cycle so I wouldn't let this sit in a rice cooker on warm. I love this rice.

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Pretty tasty, but a little salty. I used about 3/4 of what was called for and that did help and still had a lot of flavor. It was nice to have a quick side dish and a different way to prepare rice. Made for Zaar Chef Alphabet Soup tag game.

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Makes delightful flavored rice. As has been said before the main flavor is dill. I made it with vegetable bouillon instead of chicken because I do not like chicken. We will make again, but most likely will be changing the dill out for another spice. The second time we did this, I used the rest of the vegetable bouillon I had, and the rest is an extremely low sodium beef stock. Instead of the 1 tablespoon dill, I used 1 teaspoon summer savory (in the dill family) and added 2 teaspoons more dried parsley. This makes a very flavorful rice, but keeps from having one strongly dominate flavor.

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This is a great recipe!!! We love it. I make 2 batches one with chicken and one with beef. I have not tried the almonds yet in it. Only change I would make is to increase the water to 3 cups and to use 2 scoops of mix and 1 cup of rice. The flavor is more mellow and not as salty. This mix has replaced any need for boxed rice and it is all I use... a great money-saver too! :) Thank you!

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Good stuff. I made as directed. Will make again.

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Wonderful!! Thank you for sharing this recipe!

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I halved the dill, subbed pepper for the lemon pepper (didn't have any), and skipped the seasoning salt and onion due to allergies. I only had 1/4 cup of parsley. I threw in some Italian seasoning and thyme. I left out the optional almonds, but added some dried mixed vegetable flakes. Finally I used it in Kashi seven grain mix instead of rice. Despite my many changes, it was great! Thank you for another winner, MizzNezz! I worried that this would be too salty due to all the bouillon, but it was quite good. I've got plenty of mix left and plan to use it in rice soon.

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This is very good, so much better than any packaged mix. I used only one teaspoon of dill weed because one of the other reviewers said the dill flavor was dominant. I also added the almonds, which adds an extra crunchy texture. I'm glad I have this in my pantry now; I am looking forward to making it again.

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One word, DELICIOUS.

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I logged on here just to write a review on this recipe. Loved it!! I followed it ALMOST kind of exactly. I don't use alot of salt in food and I tend to buy salt-free or low sodium products when I can. With that said I was measuring 3/4 cups low sodium chicken boullion, ran out, grabbed an old cheap regular powdered chicken boillon powder, ran out and I was still about 2 tablespoons shy of the 3/4 cup so I threw in 4 boullion cubes that I ground. Per other reviews on there being too much dill I only added 2 teaspoons. I didn't have almonds so I omitted them (they're optional anyways). Because I didn't add the almonds I only used 2 tablespoons per 1 cup of rice. I also chopped up some water chestnuts to get the crunch I'd me missing from the almonds. The final product....DELICIOUS! Although slightly too salty. Next time I make this (which I will) I'll probably still mix low-sodium boullion with regular but I'd aim for 1/2 cup LS and 1/4 cup regular. Thanks so much for the recipe. It really does taste like something you would buy in a box only I can make it less salty which is a BIG plus!!

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This was a very nice change to regular old rice. I did find it way too salty. I ended up using 1-1 1/2 T per pot of rice. Its a great recipe and thanks for posting!

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I made this tonight with pork chops and everyone loved it. I did use brown long grain rice. It took 30 min. for my liquid to absorb into the rice, I don't know if that was because it was brown rice or what. None the less very tasty, Thanks Mizz Nezz!

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This seasoning mix makes excellent rice! I have made it 2x now and first time added 3 tbs of mix to rice, little salty for my taste. 2x time I use 3 tsp and it was just right! Thanks so much for your recipe!

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Wonderful!! I love it, my husband loves it; and it's so easy to make. Will be using this recipe often! I decided to make the mix without almonds and just add them to the rice every now and then. Personal preference.

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Since I prefer steamed rice, I didn't follow the rice cooking directions & my rating is for the spice blend alone. Its excellent- added much needed flavour to plain steamed rice! I added 1 1/2 tbsps directly to 1/2 cup rice, 1 tbsp butter & 1 1/2 cups water in my steamer. Thanx Inez!

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