The following recipes have been tested by the Brigham Young University Food Quality Assurance Lab. They come from a variety of sources, and they have been organized according to their main food storage ingredient. Each recipe is also categorized by the type of ingredients it contains:
• BASIC: Contains only basic ingredients (grains, legumes, powdered milk, oil, shortening, sugar/honey, and salt)
• EXPANDED: Contains additional ingredients that can be stored (yeast, baking powder, canned food, dehydrated food, seasonings, egg powder)
• FRESH: Contains some fresh ingredients (eggs, fresh or frozen fruits and vegetables, meats, dairy products)
These recipes are a guide to help you utilize food storage more effectively. Recipes with fresh ingredients can be altered to use storable ingredients or vice versa. Adjustments and
substitutions can be made based on the ingredients you have available. The recipes that list
powdered milk as an ingredient refer to the non-instant (regular mixing) type, in dry form, unless otherwise specified. If instant, agglomerated powdered milk is used in these recipes,
adjustments may be necessary. In recipes that use whole wheat flour, all-purpose flour can be
substituted for part or all of the flour. For additional information, see the section on “Conversions and Substitutions".
Recipes with Rice
Sweet Cooked Rice (Basic)
1 cup rice (uncooked)
4 1/2 cups water
6 Tbsp. powdered milk
6 Tbsp. sugar
1/8 tsp. salt
2/3 cup raisins (optional)
1/2 tsp. cinnamon (optional)
1/2 tsp. vanilla (optional)
Combine rice and 4 cups of water. Bring to a
boil; lower heat; simmer 20 minutes, covered.
Mix powdered milk, sugar, salt with remaining
1/2 cup water and stir into rice. Add raisins if
desired. Cook several minutes, stirring
constantly, until it starts to thicken. Stir in
cinnamon and vanilla, if desired. Rice will
thicken more as it cools. Makes about 4 cups.
Sweet Cooked Rice (Basic)
1 cup rice (uncooked)
4 1/2 cups water
6 Tbsp. powdered milk
6 Tbsp. sugar
1/8 tsp. salt
2/3 cup raisins (optional)
1/2 tsp. cinnamon (optional)
1/2 tsp. vanilla (optional)
Combine rice and 4 cups of water. Bring to a
boil; lower heat; simmer 20 minutes, covered.
Mix powdered milk, sugar, salt with remaining
1/2 cup water and stir into rice. Add raisins if
desired. Cook several minutes, stirring
constantly, until it starts to thicken. Stir in
cinnamon and vanilla, if desired. Rice will
thicken more as it cools. Makes about 4 cups.
Rice Pilaf (Fresh)
2 cups rice
1/3 cup margarine
4 cups broth (chicken broth if served with
poultry; beef broth with beef)
3/4 cup celery, chopped
3/4 cup carrots, chopped
3/4 cup green onions, chopped
1 cup slivered almonds
salt and pepper to taste
1 can chunk turkey or beef (optional)
Brown rice with margarine in skillet until light
golden brown. Be careful not to burn the rice.
Boil broth. Combine rice and boiling broth in
casserole dish. Cover and bake for one-half
hour at 375 ºF. Take from oven and add
vegetables and nuts, and meat (if desired),
stirring and mixing well with fork. Return to
oven for one-half hour. Add salt and pepper
to taste before serving. Makes 8 servings.
1/3 cup margarine
4 cups broth (chicken broth if served with
poultry; beef broth with beef)
3/4 cup celery, chopped
3/4 cup carrots, chopped
3/4 cup green onions, chopped
1 cup slivered almonds
salt and pepper to taste
1 can chunk turkey or beef (optional)
Brown rice with margarine in skillet until light
golden brown. Be careful not to burn the rice.
Boil broth. Combine rice and boiling broth in
casserole dish. Cover and bake for one-half
hour at 375 ºF. Take from oven and add
vegetables and nuts, and meat (if desired),
stirring and mixing well with fork. Return to
oven for one-half hour. Add salt and pepper
to taste before serving. Makes 8 servings.
Browned Rice (Fresh)
Makes about 3 cups
1 cup rice
1/4 cup shortening
1/4 cup chopped meat (pre-cooked)
1/4 cup chopped onion, celery, carrots or
other vegetables
1 tsp. salt
3 1/2 cups water
Heat shortening in skillet. Add rice. Cook on
medium heat, stirring constantly for several
minutes or until golden, being careful not to
burn. Add meat and/or vegetables and
continue cooking 2 or 3 minutes (optional).
Add salt and water. Simmer over low heat 20
to 25 minutes or until rice is tender and
excess liquid has evaporated. Preparation
time = 45 minutes.
1 cup rice
1/4 cup shortening
1/4 cup chopped meat (pre-cooked)
1/4 cup chopped onion, celery, carrots or
other vegetables
1 tsp. salt
3 1/2 cups water
Heat shortening in skillet. Add rice. Cook on
medium heat, stirring constantly for several
minutes or until golden, being careful not to
burn. Add meat and/or vegetables and
continue cooking 2 or 3 minutes (optional).
Add salt and water. Simmer over low heat 20
to 25 minutes or until rice is tender and
excess liquid has evaporated. Preparation
time = 45 minutes.
Curry Beef on Rice (Expanded)
From Emergency Food in a Nutshell
1 (12-oz.) can roast beef
1 (15-oz.) can diced tomatoes, undrained
2 cups water
1/2 cup dried apple slices, chopped in 1/4-
inch pieces
1/4 cup dried minced onion
2 Tbsp. dried celery (optional)
2 tsp. beef bouillon
1-1 1/2 tsp. curry powder
1/2 tsp. sugar
1/2 tsp. dried minced garlic
1/4 tsp. turmeric
Pour beef into saucepan and break up. Add
rest of ingredients and bring to boil. Simmer,
uncovered, 15 minutes. Serve over hot rice.
Serves 4-5. Preparation time = 25 minutes.
Spanish Rice (Expanded)
From Emergency Food in a Nutshell
1 cup long grain rice
1 Tbsp. oil
1 1/2 cups water
1 (8-oz.) can tomato sauce or 2 medium
tomatoes, diced
2 tsp. chicken bouillon
1/2 (4-oz.) can diced green chilies or 1/4 cup
diced green peppers
1/4 tsp. dried minced garlic or 1/8 tsp. garlic
powder
1/4 tsp. cumin
1/4 cup onion
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
and simmer, covered, 20 minutes or until
liquid is absorbed. Serves 4-5.
1 cup long grain rice
1 Tbsp. oil
1 1/2 cups water
1 (8-oz.) can tomato sauce or 2 medium
tomatoes, diced
2 tsp. chicken bouillon
1/2 (4-oz.) can diced green chilies or 1/4 cup
diced green peppers
1/4 tsp. dried minced garlic or 1/8 tsp. garlic
powder
1/4 tsp. cumin
1/4 cup onion
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
and simmer, covered, 20 minutes or until
liquid is absorbed. Serves 4-5.
Tomato Risotto (Expanded)
Revised from Emergency Food in a Nutshell,
modified by the BYU Food QA Lab
1 cup long grain rice
1 Tbsp. oil
2 cups water
1 (15-oz.) can diced tomatoes, undrained
3/4 cup canned ground beef
1/2 cup dried minced onion
2 tsp. chicken bouillon
1 bay leaf
1 tsp. Italian seasoning
1 tsp. minced garlic
1/8 tsp. dried basil
Parmesan cheese
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
except cheese and simmer, covered, 20
minutes or until liquid is absorbed. Serve hot,
sprinkled with Parmesan cheese. Serves 5-6.
For a complete meal: Add 1/2 (3-oz.) jar
bacon pieces or canned chicken, drained,
and other vegetables. Fresh Variation:
Substitute 4 diced, medium tomatoes for
canned tomatoes. Also, add sliced or diced
zucchini.
Pineapple Chicken (Expanded)
modified by the BYU Food QA Lab
1 cup long grain rice
1 Tbsp. oil
2 cups water
1 (15-oz.) can diced tomatoes, undrained
3/4 cup canned ground beef
1/2 cup dried minced onion
2 tsp. chicken bouillon
1 bay leaf
1 tsp. Italian seasoning
1 tsp. minced garlic
1/8 tsp. dried basil
Parmesan cheese
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
except cheese and simmer, covered, 20
minutes or until liquid is absorbed. Serve hot,
sprinkled with Parmesan cheese. Serves 5-6.
For a complete meal: Add 1/2 (3-oz.) jar
bacon pieces or canned chicken, drained,
and other vegetables. Fresh Variation:
Substitute 4 diced, medium tomatoes for
canned tomatoes. Also, add sliced or diced
zucchini.
Pineapple Chicken (Expanded)
From Emergency Food in a Nutshell
1 cup water (include liquid from canned
chicken)
1 cup ketchup
1/3 cup sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. soy sauce
1/2 tsp. bottled lemon juice
1/4 cup water
3 Tbsp. cornstarch
1 (20-oz.) can pineapple chunks, drained,
reserving 3/4 cup juice
1 (10-oz.) can chicken chunks
In medium saucepan combine first 7
ingredients and reserved pineapple juice.
Bring to boil. Remove from heat. Stir
cornstarch into 1/4 c. water until there are no
lumps. Stir into hot pineapple sauce. Return
to heat and bring to boil, stirring constantly.
Stir in pineapple and chicken. Heat to boiling.
Reduce heat, cover and simmer 5 minutes,
stirring occasionally. Serve over hot cooked
rice. Serves 5-6. Preparation time = 15
minutes.
1 cup water (include liquid from canned
chicken)
1 cup ketchup
1/3 cup sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. soy sauce
1/2 tsp. bottled lemon juice
1/4 cup water
3 Tbsp. cornstarch
1 (20-oz.) can pineapple chunks, drained,
reserving 3/4 cup juice
1 (10-oz.) can chicken chunks
In medium saucepan combine first 7
ingredients and reserved pineapple juice.
Bring to boil. Remove from heat. Stir
cornstarch into 1/4 c. water until there are no
lumps. Stir into hot pineapple sauce. Return
to heat and bring to boil, stirring constantly.
Stir in pineapple and chicken. Heat to boiling.
Reduce heat, cover and simmer 5 minutes,
stirring occasionally. Serve over hot cooked
rice. Serves 5-6. Preparation time = 15
minutes.
Sweet & Sour Beef (Expanded)
From Emergency Food in a Nutshell
1 (12-oz.) can beef chunks, undrained
4 cups water
1 cup dried carrots
1/3 cup dried minced onion
1 Tbsp. dried green pepper
1 (15-oz.) can tomato sauce
1 tsp. beef bouillon
1 tsp. dried parsley
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
3 Tbsp. brown sugar, packed firmly
1 Tbsp. vinegar
2 Tbsp. cornstarch
1/4 cup water
Combine all ingredients except cornstarch
and last 1/4 cup water. Simmer 30 minutes.
Mix cornstarch in 1/4 cup water and stir into
beef mixture. Bring back to boil stirring
constantly. Simmer 1 minute. Serve over
cooked rice. Serves 5-6.
Variation: Add 1 (20-oz.) can pineapple
chunks, drained, reserving juice. Add enough
water to reserved juice to make required 4
cups liquid.
1 (12-oz.) can beef chunks, undrained
4 cups water
1 cup dried carrots
1/3 cup dried minced onion
1 Tbsp. dried green pepper
1 (15-oz.) can tomato sauce
1 tsp. beef bouillon
1 tsp. dried parsley
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
3 Tbsp. brown sugar, packed firmly
1 Tbsp. vinegar
2 Tbsp. cornstarch
1/4 cup water
Combine all ingredients except cornstarch
and last 1/4 cup water. Simmer 30 minutes.
Mix cornstarch in 1/4 cup water and stir into
beef mixture. Bring back to boil stirring
constantly. Simmer 1 minute. Serve over
cooked rice. Serves 5-6.
Variation: Add 1 (20-oz.) can pineapple
chunks, drained, reserving juice. Add enough
water to reserved juice to make required 4
cups liquid.
Hawaiian Haystacks (Fresh)
Modified from Make-a-Mix Cookery
Rice:
2 cups white rice, uncooked
4 cups water
Gravy:
2 (10-3/4-oz.) cans cream of chicken soup
1 soup can worth of water
2 cups cooked chicken or turkey
Toppings:
1 cup shredded cheddar cheese
1 can chow mein noodles
3 medium tomatoes, cubed
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 (20-oz.) can pineapple chunks, drained
1/2 cup coconut
1/2 cup slivered almonds
Bring rice and water to a boil in a large
saucepan; reduce heat to low and simmer for
20 minutes. Fluff with a fork.
Combine soup and water in another
saucepan to make gravy. Add chicken.
Simmer 8-10 minutes, until heated through.
Serve gravy and other toppings over rice.
Makes 6-8 servings.
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