Fruited Rice Mix Recipes

Steps:

• In a large bowl, combine all ingredients and store in an airtight container. , To prepare rice mix: In a large saucepan, combine 1 cup mix with 2 cups water and 2 tablespoons butter. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until water is absorbed.

Steps:

• In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
• Bring to boil over high heat, then reduce heat to low.
• Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
• Stir in orange juice, apricots, cranberries & raisins.
• Simmer, uncovered, 15 minutes or until rice is tender.

Steps:

• Bring water to a boil with butter and salt. Add white and wild rice blend and golden raisins, stir, return to a boil. Reduce heat, cover the pan and simmer 20 minutes or until just tender. Fluff rice with a fork. Add chopped mandarins, almonds and scallions to the rice. Toss fruited rice to combine and serve.;

Steps:

• In a bowl, combine the first six ingredients. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 21 batches (21 cups total). , To prepare rice: In a saucepan, combine 1 cup rice mix, water and butter. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until water is absorbed.

Steps:

• In a large bowl, combine the first 8 ingredients. You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
• Combine water and butter in a saucepan; bring to a boil.
• Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
• NOTE: I make this a complete meal by adding cooked chicken thighs. You can store this rice mix in an airtight container for up to 3 months.

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.