Tiny Bit Healthier – Little Bit Cheaper

Usually I cook meals at home, but while doing so I sometimes take shortcuts by using boxed items. One of these is seasoned rice.

One brand of seasoned rice lists among the ingredients artificial flavorings and other things I feel are not necessary for a tasty rice dish. Some of these ingredients are: hydrolyzed (corn, soy, wheat), sugar, protein, folic acid, niacin, thiamin (mononitrate), artificial flavors (smoked, tomato, carrot), antolyzed yeast extract (aka. salt enhanced yeast), torula yeast, colorings, and orzo/rice-shaped pasta made from whole durcim wheat memelia. Say what? A rice dish contains pasta?

My attempt to make healthy seasoned rice yielded the following recipe. Very good! At least Hubby approved.

Seasoned Rice (Vee’s Version)
Combine is saucepan:
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground coriander
teaspoon ground tumeric
½ teaspoon salt
teaspoon white pepper
 cups water
1 tablespoon butter or olive oil
Bring to a boil and then add:
1½ cups uncooked Long Grain/Wild Rice Mix
Cover and simmer for 40 minutes.
Remove from heat and let set for 10 minutes.
Fluff with a fork.

Maybe I can start growing my own rice now.

~ Picture from Clipart Heaven


  1. We use parboiled brown rice, which buy in 25-lb bags. We start with a table spoon of olive oil in the pan add rice, heat and swirl until the kernels are lightly coat, add water, light salt, onion flakes and parsley. Keep cover in place. Fluff with a fork at end.

  2. Secondary Roads, this sounds like a great way to prepare rice. Someone had told me that heating the kernels in oil adds a nice nutty flavor.

    I've made a commitment to cook healthy foods again.

  3. Or your could eat pasta. *laughter*

    1. Vanilla, I'm good with eating pasta as long as it is not masquerading as rice.

    2. The cook here uses couscous frequently. Anyone gluten-intolerant would be well-advised to avoid it, though.