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October 01, 2019
Mason jars are the perfect storage container for making your own convenience foods. We all love to have easy ready-to-use mixes in our pantry and rice pilaf with pasta (a.k.a. Rice-a-roni) is no exception. It’s easy to make pre-made rice pilaf mixes and store them in a mason jar so they are ready when you need a quick side dish. We hope you’ll love this recipe for homemade rice pilaf in a mason jar.
This recipe is inspired by one from Chef Tess Bakeresse, an old friend and remarkable chef, baker and cookbook author.
Rice pilaf in a mason jar is best made in one of two sizes: quart and pint. The recipe below is for a quart sized mason jar and will easily serve 5-6 people. If you are serving a smaller crowd the recipe can be halved and stored in a pint sized jar.
There are several types of pasta that work well in a rice pilaf. You will want the pasta to be of a similar size as the rice, so orzo is a natural option. Another option is to break spaghetti into small pieces or purchase pre-broken pasta sometimes labeled as fideos. If you are gluten free, then you can easily substitute a gluten free pasta as long as the size is similar to rice.
The recipe below is for a basic chicken flavored rice pilaf, but you can easily swap out of few of the ingredients to change the flavor profile.
You can safely store rice and pasta in cool dry temperatures for one year or more. The spices and bouillon may have a shorter shelf life, but should keep sufficiently long in the plastic baggie inside the jar so long as you remove all of the air. To increase the shelf life of the pilaf mix in the jars, we recommend adding an oxygen absorber before it is sealed.
You do not need to process the jars. Since all of the ingredients are dry and shelf stable they can be stored without processing. Water bath canning is for high acid foods such as fruits, salsas and pickles. Pressure canning is for low acid foods such as meats, vegetables and soups. Rice pilaf before it is made will not need any form of processing in order to keep in a pantry or storage room. If you have leftovers of the pilaf after it has been prepared, the freezer is your best option.
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Rice pilaf is an easy side dish made even easier by storing a mix in a mason jar, ready to cook.
2 c. converted rice
1 c. small pasta such as orzo, fideo or broken spaghetti
1/4 c. dehydrated onion
2 heaping T. chicken boullion (or 6 cubes)
1 t. garlic powder
2 t. dried parsley
1 t. poultry seasoning
quart size mason jars
lids and bands
Place rice and pasta in quart mason jar using the canning funnel.
Place other ingredients in plastic baggie.
Remove air from plastic baggie and seal.
Stuff baggie into the top of the mason jar and cover with the metal lid. Seal with the band.
Store in a cool dry place for up to one year.
Heat 2. T. butter or oil in large skillet on medium high heat.
Sauté rice and pasta until some of the rice and pasta has a golden brown color.
Add 5 cups of water to the skillet and bring to a boil.
Cover skillet and reduce heat.
Cook until rice is tender, about 20-30 minutes.
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