One of my favorite ways to kick up a recipe is to add a little extra flavoring. Instead of using just water when cooking rice or quinoa, I'll add Massel bouillon cubes. When sautéing veggies, I sprinkle in a little Massel's powdered bouillon. When simmering leafy greens, I'll add a bit of Massel liquid stock. I'll poach chicken or fish in broth made from Massel bouillon. You get the idea. A simple little addition or swap can really enhance the taste of your recipe.
Here are some of my favorite recipes where I've kicked up the flavor using Massel:
Kale and Butternut Squash Sauté
|I sprinkle in Massel bouillon granules|
Coconut Curried Tofu and Spinach
|I use Massel 7's Bouillon Vegetable Cubes to make the broth the recipe calls for|
Greek Chicken Quinoa Salad
|I add Massel's 7's Bouillon Chicken Cubes to the quinoa|
Spinach and Feta Brown Rice
|I use Massel's Chicken Ultracubes when cooking the rice|
Forbidden Rice with Sauteéd Onions, Tomato, and Spinach
This one is a simple creation all my own. An easy dish to throw together in a hurry.
A serving of Lotus Foods Organic Forbidden Rice cooked according to package with Massel 7's vegetable or chicken cube,
1 medium yellow onion sliced
a couple handfuls of fresh baby spinach
a few quartered campari tomatoes
Sauté the onion in olive oil and Massel's bouillon granules
Once onion is nicely caramelized, add fresh spinach and tomatoes until wilted and soft
Serve veggies over the rice and top with goat cheese
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Massel bouillon and seasoning sponsored this post and provided me with products to use in the recipes; however, the opinions I share in this post are my own