Recipes for Powdered Bone Broth

Ingredients

• 2 cups cooked rice
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (e.g., peas, carrots, corn)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 cup expired powdered bone broth

Instructions

1. Heat vegetable oil in a large pan or wok over medium heat.
2. Add onion and garlic. Sauté until fragrant and onion is translucent.
3. Add mixed vegetables and cook until tender.
4. Push the vegetables to one side of the pan and pour beaten eggs on the other side. Scramble the eggs until cooked.
5. Combine the vegetables and eggs together.
6. Add cooked rice and stir to mix everything evenly.
7. In a separate bowl, mix soy sauce, sesame oil, and powdered bone broth until well combined.
8. Pour the sauce mixture over the rice and stir-fry for a few minutes until heated through.
9. Ensure the rice is thoroughly cooked and hot.
10. Serve the flavorful stir-fried rice hot and enjoy!

Ingredients

• 1 cup arborio rice
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups expired powdered bone broth
• 1 cup white wine
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until translucent.
3. Add the arborio rice and stir to coat it with the oil, onion, and garlic mixture.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Gradually add the expired powdered bone broth, one cup at a time, stirring continuously and allowing each cup to be absorbed before adding the next.
6. Continue this process until all the bone broth is used and the rice is cooked al dente. This should take about 25-30 minutes.
7. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Cover the risotto and let it rest for a few minutes to allow the flavors to meld together.
9. Serve the powdered bone broth risotto hot, garnished with chopped fresh parsley.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups water
• 1 cup expired powdered bone broth
• 2 cups chopped vegetables (e.g., zucchini, bell peppers, green beans)
• 1 can diced tomatoes
• 1 cup cooked beans (e.g., kidney beans, chickpeas)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Sauté until vegetables are tender.
3. Stir in garlic, thyme, oregano, and bay leaf. Cook for 1 minute.
4. Add water, powdered bone broth, chopped vegetables, diced tomatoes, and cooked beans.
5. Bring to a boil, then reduce heat and simmer for 20-30 minutes until vegetables are cooked.
6. Season with salt and pepper to taste.
7. Remove the bay leaf before serving.
8. Enjoy the hearty vegetable soup!