The following recipe for Chicken Boullion-Flavored Rice is from SurvivalBlog Reader Carl W.. It is a tasty way to use some of your stored rice. The dried versions of the seasonings store well, so this would make a good TEOTWAWKI recipe. This recipe makes 4 to 5 servings.
- 3 cups of white rice — This can be long grain, short grain, Jasmine, or Basmati.
- 2 tablespoons of chicken bouillon powder (or less, if using concentrated bouillon cubes.)
- 2 teaspoons of dried onion dices or powder (or 3 teaspoons if using fresh, finely chopped onion)
- 1/4 cup of dried parsley flakes (or closer to 1/2 cup, if fresh green)
- 1/4 teaspoon of thyme — dried or fresh. Crush dried leaves or finely chop fresh leaves
Cook as you would normally cook plain rice, mixing in all of the seasonings from the beginning.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!