How to make Herbed Rice Mix

How to make Herbed Rice Mix

How to make Herbed Rice Mix.

Your dried herbs keep providing in this mixture. Plain rice is transformed into a festive present by being placed in a classy, repurposed jar and finished with a raffia or ribbon bow. Ann Herman, a friend of mine, taught me how to make great rice.

  1. 1 cup uncooked long-grained white rice
  2. 2 cubes of genuine beef or veggie bouillon
  3. One tablespoon of dried chives
  4. 1/2 tsp. dried marjoram
  5. 1/2 tsp. dry thyme
  6. 4 grains of salt

YIELD: 5 12-cup servings; 1 cup uncooked; 2 12 cups cooked.

Combine all the ingredients and keep them away from heat and light in an airtight container.

To cook, put the ingredients in a heavily covered 1-quart pot with 2 cups of water. Include 1 tablespoon of butter or oil. Cover after bringing to a boil. Heat reduction to medium. Never open the lid. Rice should be simmered for precisely 30 minutes.

Turn off the heat while keeping the cover firmly in place, and allow the rice to stand for 30 minutes. With a fork, uncover and fluff. Serve right away. For a later date, leftovers may be frozen.

Barley and Mushroom Soup

The dilemma, “What on earth can I have for Saturday lunch?” is answered by this fantastic dish. A fast lunch is simple if you have a jar of this homemade soup mix on the shelf.

aerated mushrooms
The majority of vegetables can be stored most effectively after being blanched, however, mushrooms are an exception and don’t need any preparation beforehand.

Remove the stems from the mushrooms and wipe the cups with a wet cloth—do not wash them—to dry them. Using a sewing needle, string them together on a sturdy thread.

Avoid picking a needle with a diameter so big that it will split the mushroom when penetrated.

For many days, hang the mushroom threads in the sun, until they are almost brittle and dried. To prevent exposure to morning dew, don’t forget to bring them inside at night.
Using many layers of newspaper coated with paper towels is another way to dry items. On the paper towel, distribute the cleaned mushrooms.

Until all the mushrooms are consistently dry, turn them periodically and swap out the paper if it becomes wet. Again, it can need more than a single day. A strong wind is beneficial.

For 15 minutes, pasteurize the dried mushrooms on a baking sheet in a 175°F oven.
Cool for several hours on wire racks. Keep in clean, covered glass jars in a cool, dry location. They ought to last for six to twelve months.

  1. 12 cup medium-sized dry barley
    14 cup dried, sliced mushrooms of your choosing
    Two teaspoons of chopped, dried onions
    two teaspoons of dried parsley
    two teaspoons of dried thyme
    1 bay leaf, 2
    2 cubes of chicken (or vegetarian) bouillon
  2. Put every item into a spotless 1-pint canning jar. Keep until required in a dark, dry area.
  3. In a 2-quart pot, combine the dry ingredients with 1 quart of boiling water to make the soup.
  4. Simmer the mixture with the lid on for approximately 45 minutes, or until the barley and mushrooms are cooked.
    6 cups (four 1-1/2-cup servings) of food were produced.

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