Difference between revisions of "Chicken-flavored Rice Mix"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Store in a cool dry place and use within 8 months. | # Store in a cool dry place and use within 8 months. | ||
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[[Category:Long-grain rice Recipes]] | [[Category:Long-grain rice Recipes]] | ||
Revision as of 10:49, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. From "Catsrecipes Y-Group"[1]
Ingredients
- 4 cups uncooked long-grain rice
- 4 tablespoons instant chicken bouillon
- 1 teaspoon salt
- 2 teaspoons dried tarragon
- 2 teaspoons dried parsley flakes
- ¼ teaspoon white pepper
Directions
- Combine all ingredients in a large bowl and stir until evenly distributed.
- Store in a cool dry place and use within 8 months.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
