Seasoned Rice
This is basically a copycat of Uncle Ben's Long Grain and Wild Rice boxed product. True wild rice is not rice but a seed from a grass found near the Great Lakes in the US so it is very rare to find it in a store here. I am going to use brown or black rice instead of the wild rice. This makes the equivalent of one 175 gram box.
Ingredients
- 1 cup dry white rice
- ⅓ cup dry wild rice, OR white, brown, or black rice
- 1 teaspoon onion, finely chopped
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups chicken stock, fresh or from powder
- 1 tablespoon butter, optional
Instructions
- Combine all of the dry ingredients and onion in a saucepan and mix together. Add the chicken stock and butter if using that. Bring the mixture to a boil and stir the mixture.
- Cover with a lid and reduce heat to a low simmer and cook for 20-30 minutes until the liquid is absorbed and the rice tender, if you run out of liquid before the rice is tender, just add a bit more stock and continue cooking.
- Serve as a side dish or as an ingredient in other ingredients. Some recipes will just call for a box of Uncle Ben's Long Grain and Wild Rice, so just mix up the dry ingredients and there is your shortcut to the box type.
