With that said, I thought it would be fun to post some projects from time to time in this increasingly popular category. I hope you enjoy them and find them useful for your family.
Today's project is Chicken Rice Mix. It is easy and inexpensive to make, and has a long shelf life. Here's what you'll need to make yours:
To make 12 batches:
- 12 cups uncooked basmati rice (6 pounds)
- 1 cup dry chicken bouillon granules
- 2/3 cup dried minced onions
- 4 teaspoons garlic powder
- 4 teaspoons of sugar
- 2 teaspoons of salt
- 2 teaspoons of white pepper
- 6 tablespoons dried parsley flakes
- 2 tablespoons dried marjoram leaves
- 2 tablespoons dried oregano leaves
- Rigid, air-tight container
Mix all ingredients together thoroughly and store in an air-tight container in a cool, dry place, or in the freezer for up to 6 months.
To use:
Combine 1 1/3 cups of the chicken rice mix with 2 cups of water and 2 tablespoons of butter in a heavy saucepan and bring to a boil over medium heat. Cover pan, reduce heat to low, and cook 15 to 25 minutes until rice is tender and water is absorbed.
A few thoughts on this project...
I cooked this rice on a gas stove in 15 minutes. So keep an eye on it to avoid burning. You can adjust the spices and seasonings in this recipe to suit your family's taste. I think it is a bit salty, so I cut back the salt. Also, I store it in a cool, dry place instead of the freezer. After the wicked Derecho that stormed through our area last summer and knocked out our electric for almost a week, I put less faith in my freezer and do more canning and drying. You can cut this recipe in half, double it, triple it, whatever works best for your family and your available storage space. The chicken rice mix is a great emergency preparedness, disaster planning, food storage recipe because it stores well, tastes great, and only requires boiling water - which you can do easily inside or outside without utilities. You can add canned beans, meat, or veggies - fresh or dried, to up the caloric and nutritional value.
*This recipe was adapted from one of my favorite cookbooks, The Everything Meals For A Month Cookbook by Linda Larson.
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There are about 196 countries in the world, and my goal is to take the whole world on a creative journey one project at a time. So I want to offer many thanks to all my readers in 85 different countries so far...
The United States, Israel, Canada, Germany, Australia, the United Kingdom, Russia, France, Malaysia, Italy, the Bahamas, the Philippines, Sweden, Egypt, Columbia, the Netherlands, Spain, the Sudan, Turkey, Mexico, Moldova, Denmark, China, Vietnam, Singapore, Thailand, the Czech Republic, the Ukraine, South Africa, India, Taiwan, Panama, Serbia, Latvia, Argentina, United Arab Emirates, Bosnia and Herzegovina,
New Zealand, Japan, Bangladesh, Brazil, Switzerland, Bulgaria, Saudi Arabia, Lebanon, Chile,
Romania, Hungary, Portugal, Indonesia, Guernsey, South Korea, Pakistan, Greece,
Hong Kong, Poland, Slovenia, Lithuania, Ireland, Belgium, Venezuela, Sri Lanka, Macedonia,
Trinidad & Tobago, Peru, Ghana, Estonia, Dominica, Nepal, Norway, Slovakia, Croatia, Algeria,
Finland, Mongolia, Myanmar [Burma], Lesotho, Qatar, Armenia, El Salvador,
Mauritius, Georgia, Azerbaijan, Saint Lucia, Aruba, and Brunei!
Many Blessings,
Jana : )
