We mixed up a box full of these shelf stable pantry mixes last week to send to an ill family member who we thought might need some convenience meals.

We got the idea from this little book:

I saw this book recommended in Homesteading Family’s Homestead Kitchen Community the other day. It’s become a good reference for me as we can’t buy any packaged convenience meals, spice blends, cake mixes, and so on because of all of our unusual allergies and food sensitivities. But this book has been a great help to me because even though I can’t use the recipes included in it, I can take them as a starting off point and modify them to suit our food restrictions.

Here’s the ones we came up with. We decided to try two savory rice mixes, and three sweet ones. Comfort food you know… 😊

This week I’ll give you the instructions for the rice mixes, and next week I’ll share the sweet recipes which will include Cinnamon Coffee Cake, Chocolate Cake, and Banana Bread – all as shelf stable, make ahead desserts!

So, let’s get started!

Make Ahead Savory Rice Mixes:

Orange Rosemary Rice Mix Recipe:

This recipe will fill a regular 24 oz spaghetti sauce jar or quart size canning jar.

2.5 cups uncooked brown rice

1/4 cup dried orange peel

2 tsp dried chives

1 tsp salt

1/2 tsp pepper

1.5 tsp dried rosemary

1 tbsp parsley

1/2 tsp onion flakes

Herb & Spice Rice Mix Recipe:

This recipe will fill a regular 24 oz spaghetti sauce jar or quart size canning jar.

2 1/2 cups uncooked brown rice

2 tsp dry oregano

1/2 tsp dried Basil

1 tsp dried parsley

1 tsp paprika

1 tsp marjoram or thyme

1 tsp salt

1 tsp pepper

1/4 tsp chili powder

1/4 tsp cumin

Mixing and Storage Instructions for Rice Mixes:

Mix all the ingredients in a large bowl. Once combined, fill your jar, secure the lid, and label with ingredients and cooking instructions. Shelf life is 6 months it kept cool and dry. See the note at the bottom of this post for how to extend the shelf life for a longer period.

Cooking Instructions for Rice Mixes:

Add 2 cups of water for every cup of rice. Simmer covered for about 20 minutes until all the water is absorbed.

I hope you’ll try some of these recipes. And guess what? If they sound good to you right now, there’s not need to wait for later. Go ahead and mix up a batch of rice to go with dinner and something sweet for dessert.

Pro Tips for Making Your Own Baking Mixes:

Pro Tip #1: Always use dried spices, never fresh as the moisture contained in fresh spices will cause your mixture to mold.

Pro Tip #2: Save your empty spaghetti sauce jars to fill with dry pantry mixes to give away to friends. That way you won’t have to give away your good canning jars.

Pro Tip #3: If using canning jars, use this little hand held vacuums sealer with this handy jar attachment to suck the air out of your jars and really increase the shelf life of the dry mixes that you make.

Preserving 101: Homesteading Family is currently running a Preserving Challenge in their Homestead Kitchen Community. Check it out if you want to learn more about stocking your pantry with shelf stable, natural foods. The challenge includes canning, dehydrating, freezing, fermenting, and freeze drying.

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