Rice Seasoning Mix Food

HOMEMADE RICE SEASONING MIX

Steps:

• PREPARE THE SEASONING MIX: In an airtight container, combine the all the dry ingredients. Store in a cool dry place for up to 1 year. TO PREPARE RICE: In a saucepan, bring water and 1 tablespoon of herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

HOMEMADE SEASONED RICE MIX

Steps:

• Combine all ingredients in a storage container with a tight-fitting lid. Yield: about 3-1/2 cups., To prepare rice as a side dish: Combine 2 cups water and 1 tablespoon butter in a saucepan; bring to a boil. Stir in one rounded cup of rice mix. Reduce heat; cover and simmer for 15-20 minutes.

RICE SEASONING MIX

Steps:

• Mix all together well.
• Store in airtight container (I use a pint canning jar).
• When ready to make rice, combine 1 cup rice, 2 cups water, and 3 T seasoning.
• Bring water to a boil.
• Add rice and seasoning.
• Reduce to simmer, cover, and cook for 18 minutes.

SPANISH RICE SEASONING MIX

Steps:

• Combine all the ingredients in a bowl and mix well. Transfer the mixture to an airtight container. The mix will keep for 6-8 months. The Spanish rice seasoning will flavor 2 cups of uncooked rice. Combine the seasoning mix, rice, and water and cook as directed on the rice package.

SEASONED RICE

Steps:

• In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
• Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.

RICE SEASONING MIX

Steps:

• Combine the first nine ingredients. Store in an airtight container. Yield: 10 batches (2 cups total). , To prepare rice: Combine 3 tablespoons seasoning mix, rice and water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the water is absorbed.

CAJUN FRIED RICE

Steps:

• In a large pan, heat 1 teaspoon oil over medium-high heat.
• When the oil is hot, add the sausage in a single layer (work in batches if needed) and cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.
• Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
• Add 1 teaspoon oil to the pan and decrease the heat to medium.
• Add the onion, cauliflower rice, and salt and cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent and any residual moisture from the cauliflower has cooked off.
• Add the seasoned shrimp, scallion whites (reserve the greens for garnish), and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. It's OK if the shrimp isn't completely cooked through at this stage.
• Push everything to one side of the pan.
• Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
• Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy.
• Continue to cook, stirring occasionally, just until the rice is heated through.
• Push the rice to the side of the pan with the cooked vegetables and pour the beaten eggs into the pan. Use a spatula to scramble them until they are just barely cooked.
• Add the reserved andouille sausage to the pan and stir everything to incorporate.
• If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.

COLLARD GREEN RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

NUTTY HERB RICE SEASONING MIX

Steps:

• 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.

FRIED RICE SPICE

Steps:

• Mix all ingredients well.
• Store in a sealed container.