Knorr Herb and Rice Hack
1/2 cup parboiled long grain white rice,
1/2 cup vermicelli (broken up),
1 teaspoon cornstarch,
1 teaspoon salt, (1/2 tsp or less is plenty!)
1/2 teaspoon garlic powder,
1/2 teaspoon chervil (or parsley),
1/2 teaspoon basil,
1/4 teaspoon oregano,
1/4 teaspoon marjoram,
1/4 teaspoon rosemary,
1/4 teaspoon thyme,
1 tablespoon butter,
1 tablespoon cream cheese (softened).
Turmeric for color
Note that some of these ingredients are in a different order–the herbs were listed as one unit then detailed in parentheses, so I moved up the garlic powder. I tasted-tested the salt to match the mix–1 teaspoon may be more than you want to use, but it’s what matched the mix taste, so that’s just for the record. I left out celery seed–not a big enough fan to include it. I guessed at the cornstarch, and I’m pushing back the butter and cream cheese to after the rice/pasta is cooked since I’m not using a dried form. You can adjust all of these ingredients to your personal tastes.
In a medium saucepan, bring 2 cups water, 1 tablespoon margarine or butter (optional), and contents of package to a boil. Stir, reduce heat, and simmer covered 7 minutes or until rice is tender. Let stand about 2 minutes; serve.