This was the last project of a long weekend in the kitchen, so unfortunately no pictures to share! I’ll work on adding one the next time I make it. This is a knock-off of the traditional Uncle Ben’s Long Grain and Wild Rice mix.
- 1 cup dried parsley
- 1/3 cup garlic powder
- 2 tablespoons salt
- 2 tablespoons sugar
- wild rice
- parboiled long-grain white rice
- Mix parsley, garlic, salt, and sugar together – this forms your seasoning mix.
- To prepare – use a ratio of 1/2 wild rice and 1/2 white rice.
- A standard amount to start with – use 1 cup of the rice mix plus one heaping tablespoon seasoning mix. Cook with 2 1/4 cups water and a tablespoon of butter or olive oil. Bring to boil, reduce heat and cover, and cook until liquid is gone (approximately 25 minutes).
- I made the batch of seasoning mix and then prepared small bags of the rice and seasoning mixture together so it would be easy to just dump into a pan and cook.
- I halved the standard ratio above since there are just two of us and the portion sizes were perfect.
- The original recipe said that the white rice must specifically be parboiled. Regular white rice apparently gets a little sticky and has a difference consistency from Uncle Ben’s. I found that parboiled rice in the regular rice section at the grocery store is very expensive and hard to find – but if you skip over to the Goya aisle there are a ton of Spanish parboiled rices that are dirt cheap (as rice should be!).
- The seasoning mix makes a LOT of mix. Had I not been tired and thinking just a little better, I would have at least halved it. It will last you through a ton of rice.
- This was a great start. The flavor was a little bland but something about it definitely reminded you of Uncle Ben’s. The original recipe that I used suggested adding dried onions or onion powder, and to modify the proportions of the seasonings in whatever way suits you. I think I might try the onion powder next time to add a little something.