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Creamy Garlic Parmesan Rice

This is a great rice mix to have on hand. You can cook it on the stove top but you have to stir it frequently so the cheese does not stick to the bottom of the pan and burn. The easiest method if to cook it in the oven or microwave.


Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Ingredients
Long grain white rice, uncooked

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Chicken bouillon granules

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Dry milk powder

3 T.

1/4 C. + 2 T.

1/2 C. + 1 T.

3/4 C.

3/4 C. + 3 T.

1 C. + 2 T.

Garlic powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Parmesan cheese, shredded or grated

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

On Hand Ingredients
Butter or margarine

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Boiling water

3-1/2 C.

7 C.

10-1/2 C.

14 C.

17-1/2 C.

21 C.

 

Assembly Directions:
Place rice, chicken bouillon granules, powdered milk, garlic powder and Parmesan cheese in a quart freezer bag.

Freezing Directions:
Seal, label, and freeze.

Serving Directions:
Remove rice mix from the freezer. Preheat oven to 350 degrees. Place the rice mix in a 2 quart oven safe casserole. Add the boiling water and butter/margarine. Stir to mix. Cover dish with lid or aluminum foil. Bake for 40 minutes. Remove from oven and allow to sit for 5 minutes before serving.

Nutritional Info:
Per Serving: 242 Calories; 6g Fat (23.9% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 314mg Sodium.
Exchanges: 2-1/2 Grain; 1 Fat.