Curry Rice Pilaf Mix

3 chicken bouillon cubes, crushed
1 teaspoon curry powder

Mix together and place in a foil package.

1 cup long-grain, converted rice

Add rice and package to a baggie.

Attach Directions with Gift Tag:

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.

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.

Dill Lemon Rice Mix

4 c Long Grain Rice, Uncooked
5 t Dried Grated Lemon Peel
4 t Dill Weed Or Dill Seed
2 t Salt
8 t Instant Chicken Bouillon

Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix.

Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 ½ cups of mix.

Instructions for Gift Tag:
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.

Makes 4 to 6 servings.

Fruited Rice Mix

4 tb Instant Chicken Bouillon
3 c Long-grain White Rice - uncooked
1 tb Salt
1 c Dried Apples; crushed
3 tb Dried onion; minced
1/3 c Golden Raisins
1 1/2 tb Curry powder
1/3 c Slivered Almonds; toasted

Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix.

To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice.

Herbed Rice Mix

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 dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: makes 40 batches ( 10 cups total ).

INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In a sauce pan over medium heat, bring 2/3 cup water and 1 tablespoon 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. NOTE: To prepare more than 1 serving, multiply the rice mix, water. and butter by the total number or desired servings and cook as directed.

Italian Herb & Dried Tomato Risotto Mix

3 1/2 cups arborio rice
3/4 cup snipped dried tomatoes
8 chicken bouillon cubes
3 tablespoons instant minced onion
2 teaspoons dried oregano
1 teaspoon instant minced garlic
1 teaspoon dried rosemary
1 teaspoon dried basil leaves crushed
1/2 teaspoon pepper

Makes 4 half pint jars. Equally divide the ingredients and layer into 4 jars (evenly).

Gift Tag: Boil 3 cups of water, add 1 jar of mix, cover, reduce heat and simmer for 20 minutes on low.

Add 1/2 c. Romano or Parmesan cheese, stir well and enjoy.

Jambalaya Mix
Makes 1 1/2 Cups of Mix

1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper

Place mix in a jar. Decorate and attach gift tag with the following
Recipe:

~JAMBALAYA~
1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp

Combine first three ingredients and bring to a boil (in a 6 quart pot). Reduce heat to simmer, add ham or sausage and cook 20 minutes. Add shrimp and cook 5 minutes more. Remove and discard bay leaf.
Makes about 8 Cups

Jambalaya Mix in a Bag
Makes 1 1/2 cups of mix.

1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 to 1/2 teaspoon crushed red pepper

Place mix in a decorative jar or pour into a zip-type bag. Cut an 18-inch square of pretty material. Lay the bag of mix on the material, gather up all sides, tie with a ribbon and attach a gift tag with the following recipe.

Jambalaya
1 1/2 cups Jambalaya Mix
3 cups water
1 (8 ounce) can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp

Combine first three ingredients and bring to a boil in a 6-quart pot . Reduce heat to simmer; add ham or sausage and cook 20 minutes. Add shrimp and cook 5 minutes more. Remove and discard bay leaf.

Makes about 8 cups.

Jambalaya Mix in a Jar
Makes three 1 plus cup containers.

3 cups uncooked long-grain rice
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
4 teaspoons beef bouillon granules
1 tablespoon dried minced chives
1 tablespoon dried celery flakes
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme

In a large bowl, combine all ingredients. Divide evenly among three airtight containers (there will be a little over 1 cup in each container). Store in a dry, cool place for up to 6 months.

Jambalaya

In a saucepan, bring 2 cups water and 1/2 cup chopped green bell pepper to a boil. Stir in one portion of the dried mix; return to a boil. Reduce heat, cover and simmer for 18 to 20 minutes, or until the rice is tender.

In another saucepan, heat 8 ounces of tomato sauce and 1 pound of fully cooked, smoked sausage that has been cut into 1/4-inch slices.

Meanwhile, in another saucepan, cook 1 pound of medium-size, peeled, de-veined shrimp in water until pink and cooked through. Drain. Stir shrimp into sausage mixture. Spoon rice onto plates and spoon the sausage-shrimp mixture on top.

Long Grain Wild Rice Mix

Make your own long grain and wild rice side dish mix. If you can't find Spike, use Herb Mix.

1 cup long grain brown or white rice
1/2 cup wild rice
1 Tbsp. dried parsley flakes
2 tsp. Spike seasoning or Herb Mix
1 tsp. dried thyme leaves
1/2 tsp. tarragon leaves
1/8 tsp. white pepper
1/2 tsp. salt

Mix ingredients and store in an air-tight container in a cool, dry place. This makes one side dish. You can multiply ingredients to make more mixes.
Long Grain Wild Rice Side Dish

3-1/4 cups water
Long Grain Wild Rice Mix (about 2 cups)

Bring water to boil in a medium saucepan. Add Rice Mix, cover pan, reduce heat, and simmer for 50 minutes. Remove pan from heat, and let sit for 10 minutes before fluffing with a fork.

8 1/2-cup servings

Mushroom Rice Pilaf Mix

3 chicken or beef bouillon cubes, crushed
2 tablespoons dried mushroom slices, in bits
3 dashes pepper

Mix together and place in a foil package.

1 cup long-grain, converted rice

Add rice and package to a baggie.

Attach Directions with Gift Tag:

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.

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.

Onion Rice Pilaf Mix

3 onion or beef bouillon cubes, crushed
2 teaspoons dried minced or chopped onion
3 dashes pepper

Mix together and place in a foil package.

1 cup long-grain, converted rice

Add rice and package to a baggie.

Attach Directions with Gift Tag:

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.

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.

Orange Blossom Rice Mix

This recipe will fill a 1-cup container.

1 cup jasmine or long-grain rice
1 (7-inch) piece orange peel, white pith removed
1 teaspoon kosher salt
1 sprig thyme

Combine all the ingredients in a bowl. Package in an airtight container. To make the orange show against the glass, hold the rind against the jar with one hand, while pouring the rice in with the other.

Attach the following instructions if giving as a gift:

Orange Blossom Rice
2 1/2 cups water
2 tablespoons butter
1 cup Orange Blossom Rice Mix

In a medium saucepan, bring the water and butter to a boil. Add the rice mix and reduce the heat to a simmer. Cover and cook for 20 minutes.

Makes 4 servings.

Per Serving: Cal 221 (22% fat) Fat 6 g (4 g sat) Fiber 1 g Chol 16 mg Sodium 529 mg Carb 44 g Calcium 40 mg

Oriental Rice Pilaf Mix

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

Mix together and place in a foil package.

1 cup long-grain, converted rice

Add rice and package to a baggie.

Attach Directions with Gift Tag:

Rice
Flavor Packet
add several dashes soy sauce to boiling water
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.

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.

Saffron Rice Pilaf Mix

3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric

Mix together and place in a foil package.

1 cup long-grain, converted rice

Add rice and package to a baggie.

Attach Directions with Gift Tag:

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.

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.

Vegetable Rice Mix

4 cups uncooked long grain rice
1 envelope vegetable soup mix
2 Tbsp. dried minced onion
2 Tbsp. dried minced celery
2 Tbsp. dried minced green bell pepper
1 Tbsp. dried parsley
1 tsp. salt

Combine all ingredients and stir thoroughly to mix. Store in glass jar for up to 4 months.

Vegetable Rice Side Dish: Mix 1 cup Vegetable Rice Mix with 2 cups liquid (water or broth) in a large saucepan. Add 1 tablespoon butter or margarine and bring to a rolling boil over high heat. Reduce the heat to low, cover pan, and simmer 10 to 15 minutes or until rice and vegetables are tender and all liquid is absorbed.