Seasoned Rice
Adapted from an internet recipe.
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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side
Cuisine American
- 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
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.