- 1½ cups instant rice
- ½ cup freeze-dried vegetable blend
- ½ tsp Italian herb blend
- 2/3 cup coconut, soy or rice unsweetened dry milk
- 1/3 cup nutritional yeast
- ½ tsp dry mustard powder
- ¼ tsp dried garlic
- ¼ tsp ground black pepper
- 3 Tbsp cornstarch
At home in a quart freezer bag pack the rice, vegetables and Italian herbs. In a sandwich bag put the milk, yeast and seasonings. Pack the cornstarch in a small bag.
Bring 2 cups water to a near boil in your pot. Add to the rice bag. Stir well, seal tightly and put in a cozy for 15 minutes.
Add ¼ cup cool water to the cornstarch bag and dissolve (seal and shake the bag carefully). Set aside.
Add 1¾ cups water to your pot with the dry ingredients. Bring to a boil, stirring until dissolved. Add the cornstarch mix, stirring constantly, let it cook over medium heat until the sauce thickens. Serve the sauce over the rice.