It has been a while since I have checked in on the blog, I hope you all are having a good summer! We are enjoying cooler than average temperatures here lately, and I am so grateful! I feel so bad for those dealing with much higher temps than average out west. I am a heat wimp! What are some things you like to fix to beat the heat?
Today's shelf stable post is for a recipe that uses all shelf stable ingredients. It's pretty yummy! Sure, I could buy the little box for $1, but if I make up a whole batch, the individual cost is less and I am using ingredients that can also be used for other things, making my cupboard a little more diversified. The longest part of this recipe is the breaking up of the pasta. The recipe lists the ingredients to make a whole batch of Rice a Roni, you can store it in a sealable plastic container and keep in the cupboard. The directions are for making a meals worth from the big batch. I hope that makes sense.
Homemade Rice-A-Roni Recipe
from The Complete Tightwad Gazette by Amy Dacyczy
Ingredients:
2 c. rice
1 c. angel hair, vermicelli or spaghettini pasta, broken into very small pieces
¼ c. parsley
6 Tbsp. chicken bullion powder
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. thyme
Directions:
Combine all ingredients and mix well. To prepare: Melt 2 Tbsp. butter in a skillet. Add 1 c. of the mix and stir. Add 2 ¼ c. water. Bring to a boil. Reduce to low, cover and simmer for 15 minutes.
Microwave directions: In 2-quart microwaveable bowl, combine rice-pasta mix and 2 tablespoons of butter or margarine. Microwave uncovered at high 1 minute. Stir. Microwave at high 1-2 more minutes or until pasta is golden brown. Remove and stir in 2 2/3 cups water and Special Seasonings. Microwave uncovered, at high 17-20 minutes or until rice is tender. Let stand 3-5 minutes before serving.
For the chicken bullion powder I use the Knorr brand that is loose, not the little cubes. I buy it at Family Dollar.
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