Pilaf Rice Mix

Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving. Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes. Chicken: 3 chicken bouillon cubes, crushed 1/4 teaspoon parsley flakes 3 dashes pepper Beef: 3 beef bouillon cubes, crushed 3 dashes pepper Onion: 3 onion or beef bouillon cubes, crushed 2 teaspoons dried minced or chopped onion 3 dashes pepper Mushroom: 3 chicken or beef bouillon cubes, crushed 2 tablespoons dried mushroom slices, in bits 3 dashes pepper Celery: 3 chicken bouillon cubes, crushed 3 tablespoons dried celery flakes 3 dashes pepper Curry: 3 chicken bouillon cubes, crushed 1 teaspoon curry powder Saffron: 3 chicken bouillon cubes, crushed 1 pinch saffron 1 pinch turmeric Oriental: 3 chicken bouillon cubes, crushed 1 onion bouillon cube, crushed 2 teaspoons dried celery flakes 2 teaspoons dried mushroom slices, in bits 1 teaspoon dried minced onion dash of powdered ginger * add several dashes soy sauce to cooking water Spanish: 3 chicken bouillon cubes, crushed 2 tablespoons dried green pepper flakes 2 tablespoons dried minced onion dash of chili powder * add 2 tablespoons tomato paste to cooking water