Ingredients Jump to Instructions ↓

  1. 2 cups uncooked long grain brown rice

  2. 1/2 cup chicken bouillon granules

  3. 4 teaspoons dried tarragon

  4. 4 teaspoons dried parsley flakes

  5. 1 teaspoon white pepper ADDITIONAL INGREDIENTS:

  6. 3 cups water

  7. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first five ingredients. Cover and store in a cool dry place for up to 6 months. Yield: 4 batches (about 2-2/3 cups). To prepare soup: Shake rice mix before measuring. In a large saucepan, bring water, butter and 2/3 cup soup mix to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the rice is tender. Yield: 2-3 servings per batch.


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