Rice Pilaf in a Mason Jar
Rice pilaf is an easy side dish made even easier by storing it in a mason jar, ready to cook.
Servings: 6
Equipment
- quart size mason jars
- canning funnel
- plastic baggies
- measuring cups
- measuring spoons
- lids and bands
Ingredients
- 2 c. converted rice
- 1 c. small pasta such as orzo, fideo or broken spaghetti
- ¼ c. dehydrated onion
- 2+ T. chicken bullion (or 6 cubes)
- 1 t. garlic powder
- 2 t. dried parsley
- 1 t. poultry seasoning
Instructions
For the Rice Pilaf in the Mason Jar
- Place rice and pasta in quart mason jar using the canning funnel.
- Place other ingredients in plastic baggie
- Seal plastic baggie with seasonings inside after removing all the air.
- Stuff baggie into the top of the mason jar and cover with metal lid. Seal with band.
- Store in a cool dry place for up to one year.
To Prepare the Rice Pilaf
- Heat 2 T. of butter or other oil in a large skillet.
- Saute rice and pasta in fat on medium high heat until some of the rice and the pasta has a golden brown color.
- Add 5 cups of water to the skillet and bring to a boil.
- Cover skillet and reduce heat.
- Cook until rice is tender, approximately 20-30 minutes.
Notes
- Southwest Flavor: Replace the parsley and poultry seasoning with 1 t. cumin, 1 t. oregano, 1 t. chili powder (or 1 T. taco seasoning)
- Curry Flavor: Replace the parsley and poultry seasoning with 1 T. curry powder (I sometimes add 1 T. of brown sugar as well)
- Beef Mushroom Flavor: Replace the chicken bullion with beef bullion and the poultry seasoning with 2 t. powdered mushrooms (or Trader Joes Mushroom and Company Multipurpose Umami Seasoning Blend).