Meals in a Jar (34 page)

Label each bag:

Combine the rice mix and 4 cups of water in a medium saucepan with lid. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 18 to 20 minutes, until the water is absorbed and the rice is tender. Serves 12
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Beefy Rice and Mushroom Mix

Makes 12 (8-serving) sidekits

Ingredients

2 cups dehydrated minced onion

3/4 cup beef soup base or bouillon granules

2 cups dried parsley flakes

6 cups dried mushrooms

24 cups white rice

Instructions

For seasoning: In a large bowl, mix together all the ingredients except the rice and dried mushrooms.

In each of 12 vacuum bags, add and then seal:

• 1/2 cup dried mushrooms

• 2 cups white rice

Note: You may substitute brown rice for the white rice. Increase the water to 5 cups and increase the cook time to 50 minutes.

Label each bag:

Combine the rice mix and 4 cups of water in a medium saucepan with a lid. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 18 to 20 minutes, until the water is absorbed and the rice is tender. Serves 8
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Indian Rice with Cashews and Raisins

Makes 8 (8-serving) sidekits

Ingredients

1/2 cup coconut oil

16 cups basmati rice

3-1/2 tablespoons chicken soup base or bouillon granules

1-1/2 teaspoons ground cumin

1-1/2 teaspoons ground coriander

1 teaspoon red pepper flakes

2 tablespoons plus 2 teaspoons salt

2 teaspoons ground turmeric

6 cups cashews

4 cups seedless golden raisins

8 (13.5-ounce) cans coconut milk

Instructions

For coconut oil: Package 1 tablespoon in each of 8 pieces of plastic wrap and seal well.

For rice mix: In each of 8 vacuum bags, add and then seal:

• 2 cups basmati rice

• 1 teaspoon chicken soup base or bouillon granules

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 pinch red pepper flakes

• 1 teaspoon salt

• 1/4 teaspoon ground turmeric

• 3/4 cup cashews

• 1/2 cup golden raisins

• 1 packet coconut oil

• 1 (13.5-ounce) can coconut milk

Label each bag:

Heat the oil in a large pot over medium-high heat. Stir in the rice mix and cook for 2 minutes. Add the coconut milk and 2-1/2 cups of water. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 20 minutes. Serves 8
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Chickeny Rice with Almonds and Dried Cranberries aka “Northwest Pilaf”

This regional combination is delicious. It is my family’s favorite.

Makes 12 (8-serving) bags

Ingredients

2 cups dehydrated minced onion

1 cup chicken soup base or bouillon granules

2 cups dried parsley flakes

3 cups sliced almonds

3 cups dried cranberries

24 cups uncooked white rice

Instructions

For seasoning: In a medium bowl, mix together the onion, bouillon, and dried parsley flakes.

For almonds: In each of 12 vacuum bags, add and then seal:

• 1/2 cup sliced almonds

For dried cranberries: In each of 12 vacuum bags, add and then seal:

• 1/2 cup dried cranberries

For seasoning mix: In a large bowl, mix together the soup base or bouillon granules and the dried parsley flakes. In each of 12 vacuum bags, add and then seal:

• 1/4 cup seasoning mix

For rice mix: In each of 12 vacuum bags, add and then seal:

• 2 cups uncooked white rice

• 1 packet seasoning

• 1 bag almonds

• 1 bag dried cranberries

Note: You may substitute brown rice for the white rice. Increase the water to 5 cups and increase the cook time to 50 minutes.

Label each bag:

Combine the rice mix and 4 cups of water in a medium saucepan with a lid. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 18 to 20 minutes, until the water is absorbed and the rice is tender. Stir in the almonds and dried cranberries and let sit for 5 minutes before serving. Serves 8
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Chapter 9

Snacks, Beverages, and Extras

Popcorn

Makes 8 (16-cup) batches

Ingredients

2 tablespoons plus 2 teaspoons salt

1 cup coconut oil

4 cups popcorn kernels

Instructions

For salt: In each of 8 zip-top bags, add and then seal:

• 1 teaspoon salt

Ready-Made Meal Assembly

In each of 8 vacuum bags, add and then seal:

• 1 packet salt

• 2 tablespoons coconut oil

• 1/2 cup popcorn kernels

Variations

Add 1 teaspoon lemon pepper or 2 tablespoons finely grated Parmesan cheese (like Kraft brand) to the salt when you package it.

Label each bag:

Add all the ingredients to a very large pot with a lid. Heat over high heat, covered, shaking occasionally until the first kernels pop, and then shake more often. Remove from the heat when the popping slows. Makes 16 cups
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Kettle Corn

Makes 8 (16-cup) batches

Ingredients

2 cups sugar

2 tablespoons salt

1 cup coconut oil

4 cups popcorn kernels

Instructions

For coconut oil: Wrap 8 (2-tablespoon) portions of oil in plastic wrap.

For sugar and salt: In each of 8 zip-top bags, add and then seal:

• 1/4 cup sugar

• 1/4 teaspoon salt