Is this for Asian food, or any food? I put all kinds of things in rice.
- Last week, I made rice pilaf by sautéing onion and garlic in butter and oil. Then I added rice and toasted it for a few minutes, then added Penzeys Mural of Flavor seasoning and chicken stock and cooked till done.
- A couple days later, I warmed up the leftover rice and added sumac, za'atar, golden raisins and toasted pine nuts.
- Quick Mexican rice: Sauté onion and garlic in oil, add 1 cup rice and toast for a few minutes, add 1 1/2 cups chicken stock and 1/2 cup salsa. Cook till done.
Add a teaspoon or two of any seasoning mix you're using in the main dish.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller