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For Christmas gifts, Emily Chaney of Penobscot, Maine fills pint-size plastic zipper bags with her savory blend. "I include the cooking directions on a holly label," she says.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:40 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 40 servings


  • 1 package (3 pounds) long grain rice
  • 2 cups dried celery flakes
  • 2/3 cup dried minced onion
  • 1/2 cup dried parsley flakes
  • 2 tablespoons minced chives
  • 1 tablespoon dried tarragon
  • 3 to 4 teaspoons salt
  • 2 teaspoons pepper
  • 2/3 cup water
  • 1 teaspoon butter

Nutritional Facts

1/4 cup: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 181mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the first eight ingredients. Store in an airtight container. Yield: 40 batches (10 cups total).
  2. To prepare one serving of rice: In a saucepan over medium heat, bring water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving per batch.
Editor's Note: To prepare more than 1 serving, multiply the rice mix, water and butter by the total number of desired servings and cook as directed.
Originally published as Herbed Rice Mix in Taste of Home December/January 1998, p18

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