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Freezer-Ready Parsley Baked Rice

By September 11, 2013 , , ,

Fall is a busy time for farmers and perhaps even busier for farmwives! Taking meals to our farmers in the field might just be on the old job description for "farmwife." But let's face it - we are all busy - life just seems to be getting busier and crazier!

Unfortunately, for my hubs, I didn't get that memo, so he gets a meal here and there and not always from me. During harvest, my time is stretched pretty thin balancing work and home and the kids and the farm. Meals aren't the best during harvest time unless I do a little planning ...

So luckily for me, the Real Farmwives of America and Friends planned a pretty awesome day of freezer cooking. Maybe you saw our group on Twitter or Instagram? Check out #FarmGirlsFreeze to follow the madness! 

It was great fun and maybe a tad stressful. Food was flying (mostly mine), 8 burners were firing, 2 ovens burning, a microwave churning and let's not forget the 10 pairs of busy hands at work mixing, kneading, stirring, measuring and whipping up batches of yumminess courtesy of Gooseberry Patch! It was my first time freezing large batches, so I learned a few things along the way, like maybe try one batch, first, before going ahead with 5.

For tips on freezer cooking, check out Miss Cris at Goodeness Gracious, here.

Ten of us farm girls filled a church kitchen cooking up ten different recipes from Gooseberry Patch's cookbook "Our Favorite Freezer-Friendly Recipes." When we were finished, we stacked up well over 100 delicious batches of freezer-ready soups, sides, desserts and main entrees! 

And just look at my adorable little assistant - Miss Ruby! I need to update ya'll with just a few new photos of my now 4-month old little darling!

Miss Ruby and I cooked up the Parsley Baked Rice. It was very simple and would be a great compliment to any pork, chicken or red meat dish. During our freezer-cooking extravaganza, Miss Amy from A Latte With Ott A was preparing a Honey Pepper Duck dish that would be a perfect pairing for my Parsley Baked Rice!

Without further ado, let's get to the recipe -->

Confessional time - I am such a messy cooker. Counters, floors and cookbooks are not friends of my cooking!
Parsley Baked Rice
3/4 cup long-cooking rice, uncooked
1/2 cup butter, sliced
1-1/2 cup boiling water
2 cubes chicken bouillon
1-2 T dried, minced onion
1 t. dried parsley
1 t. celery seed
1/4 t. salt

Ready for some super simple instructions ...!!

Mix all ingredients together; stir until butter is slightly melted. Pour into a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Cover with aluminum foil. Bake at 350 degrees for 30 minutes. Toss with a fork before serving.

Freezer & Serve Instructions: Bake as directed; cool and freeze. Thaw overnight in refrigerator. Bake, covered at 350 degrees for 15 to 20 minutes, until heated through.


All opinions and photos in this post are my own. There is an affiliate link and Gooseberry Patch did provide me with this cookbook.


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  1. I always triple my chili and spaghetti sauce recipes. That way I have some to freeze. Make one mess and have at least several things to freeze. I cook a whole pork loin and make bbq so I can freeze 4-5 containers of it. I also do that when making homemade bread, muffins, or anything in that category.

    Charlotte Moore