Ingredients
-
1
-
1/2
-
1/4
-
1/4
-
1
-
1/2
-
1/4
-
1/2
-
1/2
-
2
-
1
-
1/3
-
1
-
-
Directions
Copycat “uncle Ben’s” Long Grain & Wild Rice,Very similar to the original without all the chemicals, additives and sodium.,It’s important to keep in mind that dried spices from different manufacturers can taste quite differently. And of course fresh spices are different yet. This tip is especially important when using spices that can have strong flavors, like ginger and turmeric and others. I myself much prefer Spice Islands, but that might be because that was the only brand my mom would buy. Then again, maybe other brands didn’t taste as good to her. Or maybe she bought Spice Islands merely because the plant was nearby. Who knows?! What I do know is that I’ve personally compared McCormick ginger to Spice Islands ginger, and imo they taste quite differently. To me, the McCormick was strong and overpowering, while the Spice Islands was milder but very flavorful. This may account for the wide variation in opinions about this recipe. Usually, recipes for particular products are kept as trade secrets. I have yet to find a “copycat” recipe of anything that I thought was very close to the original. So now use them as a guide only. And just because I like Uncle Ben’s Wild Rice seasoning, chances are I can concoct something on my own that I like even better. Cooking is as much an art as a science.,This is simmering as I write this. I decreased the turmeric by half because of another review,and it’s not something use often. (Assuming a smaller amount would be better than to much,once it’s in I cannot take it out,so this seemed to be safer in the long run.)
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Steps
|
1
Done
|
Combine All of the Spices in a Medium Saucepan and Mix Thoroughly. |
|
2
Done
|
Add the Both Types of Rice, the Chicken Stock and Butter (if Using). |
|
3
Done
|
Bring Mixture to a Boil and Stir to Combine. |
|
4
Done
|
Cover Saucepan With a Lid, Turn Down Heat to a Simmer and Simmer Gently For 10-15 Minutes Until All the Liquid Is Absorbed. |
