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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine uncooked rice, sun-dried tomatoes, dried minced onion, Italian seasoning and dried minced garlic. Divide mixture among 8 small sealable plastic bags (about 1/2 cup mixture per bag). Seal and label. Store at room temperature for up to 3 months.
To prepare risotto from 1 bag of mix: Bring 1 1/2 cups reduced-sodium chicken broth to boiling in a heavy, medium saucepan. Add the contents of 1 bag of mix. Return to boiling; reduce heat. Cover and simmer for 20 minutes, adding 1 cup desired frozen mixed vegetables for the last 5 minutes of cooking. Remove from heat. Let stand, covered, for 5 minutes. After standing, rice should be tender but slightly firm. If desired, stir in 2 tablespoons grated Parmesan or Romano cheese. Season to taste with ground black pepper.