New answers tagged bouillon
You could make a little vegetable stock. Onion, garlic, carrots, celery, herbs, and a decent amount of salt. That should replace both the liquid, flavor, and salting functions of a bouillon cube. Mind you, making stock takes TIME, but not much effort. You can also make use of veggies that are a little past their prime that you'd otherwise throw away.
The packaging for your favourite bouillon cubes should have a list of ingredients that will give you a place to start. Theoretically they are dehydrated stock, but unless it's a particularly fancy brand, they're usually mostly salt. Using wine, or even just water, is often a fine substitute if whatever you're cooking has plenty of its own flavour, though ...
The examples you gave - pasta and rice - are presumably using boullion cubes and water. The cubes are basically supposed to be dehydrated broth, so you can just use whatever kind of stock or you prefer instead of the water. Often boullion cubes are saltier and have more umami than the stock they'd replace, so you may find you want to add back in some salt ...
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