Skip to main content

#handcraftededibles: Cajun Dirty Rice Kit-in-a-Jar

By

In an effort to make all of my holiday gifts this year, I invited some of my favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of twelve weeks, we'll be sharing recipes from homemade spice blends to charcuterie trays and everything in between. Hope you'll follow along for inspiration. You can find out more information, including the schedule: here.


This week, we're sharing our favorite jarred mixes. Think jarred soup mixes or bread mixes. I am a sucker for anything in a mason jar.

Thanks to these gals and their Magnificent Mason Jarred Gifts!

Next week, check back for our recipes for our second week focused on libations. Or check out our #handcraftededibles pinterest board.

Cajun Dirty Rice Kit-in-a-Jar
Ingredients

  • 1 C brown rice (I used an organic brown jasmine rice)
  • 2 t smoked paprika (use a combination of smoked and regular, or just regular, if you like)
  • 3/4 t garlic powder
  • 1/2 t dried parsley
  • 1/2 t dried thyme
  • 2 chicken boullion packets (whatever you would use to constitute 2 C chicken broth)

Procedure
Create a funnel with a piece of parchment paper and place the paper in the mouth of the jar. You can accomplish this without the funnel. It's just less messy with it.

Layer the ingredients into the jar in whatever order makes sense to you. I did one-third rice, one-third paprika, one-third garlic powder, one-third parsley, one-third thyme. Repeat. Then lean the ingredients to the side and slide the boullion packets into the jar.

Attach these instructions to the jar...

Bring 2 C of water plus the boullion packets to a boil in a large sauce pan with a lid. Stir so the stock dissolves. Add remaining contents of the jar. Stir. Reduce heat to low. Cover the pan with a lid. Simmer for 30 minutes or till the rice is cooked, but not mushy. Serves 4 as a side dish.
Labels:

Comments

  1. A Day in the Life on the FarmOctober 20, 2015 at 5:12 AM

    A perfect gift to share. Thanks again for hosting this Cam.

    ReplyDelete
  2. Terri SteffesOctober 20, 2015 at 9:06 AM

    Cam, this looks like a lot of fun to make and to share. I'm having such a good time with your posts!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more