| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
40 |
Servings |
INGREDIENTS
| 1 |
pk |
Long grain rice; (3 pounds) |
| 2 |
c |
Dried celery flakes |
| 2/3 |
c |
Dried minced onion |
| 1/2 |
c |
Dried parsley flakes |
| 2 |
tb |
Dried chives |
| 1 |
tb |
Dried tarragon |
| 3 |
ts |
Salt; (3 to 4) |
| 2 |
ts |
Pepper |
|
|
ADDlTlONAL INGREDIENTS: |
| 2/3 |
c |
Water |
| 1 |
ts |
Butter or margarine |
INSTRUCTIONS
Combine the first eight ingredients; mix well. Store in an airtight
container. Yield: 40 batches (10 cups total). To prepare one serving of
rice: In a saucepan over medium heat, bring water and butter to a boil. Add
1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove
from the heat; let stand for 5 minutes or until liquid is absorbed . Fluff
with a fork. Yield: 1 serving per batch . Editor's Note: To prepare more
than 1 serving, multiply the rice mix, water and butter by the total number
of desired servings and cook as directed.
For Christmas gifts, Emily Chaney of Penobscot, Maine fills pint-size
plastic zipper bags with her savary blend. "I include the cooking
directions on a holly label, " she says.
Recipe by: Taste of Home Magazine Dec/Jan '97
Posted to recipelu-digest Volume 01 Number 328 by Dianne Waller
<dwaller@frontier.gulf.net> on Nov 29, 1997
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