LUNDBERG WILD BLEND® RICE
Colorful to the eye, delightful texture and full-bodied flavor and aroma all come together in this blend of long grain brown rice, sweet brown rice, Wehani®, Black Japonica™ and select wild rice pieces. Wild Blend® is versatile, so serve it up with hearty meals or subtle seafood dishes.
Categories Vegetarian Meals Asian Asian Vegetarian Meals Vegetarian Vegetarian Vegetarian Meals Side Dish Vegetarian Meals Side Dish
Yield 8
Number Of Ingredients 4
Steps:
- 1) Rinse rice.
- 2) Put all ingredients in pot with tight-fitting lid.
- 3) Bring to boil, reduce heat, cover and simmer 45 minutes. Do not remove lid.
- 4) Remove from heat and allow to sit covered for 10 minutes. A rice cooker may be used with the same rice-to-water ratio.
- Makes about 2 cups or serve 8 at ½ cup each.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
WILD RICE MIX PILAF
Make and share this Wild Rice Mix Pilaf recipe from Food.com.
Provided by Suzycooksforfun
Categories Rice
Time 1h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion, celery and carrot until soft.
- Add chicken broth, rice, parsley and salt and pepper to taste. After bringing to a boil, lower temperature to simmer for 45 minutes. Take off heat and let sit covered for 10 minutes before fluffing with fork and serving.
Nutrition Facts : Calories 467.6, Fat 8.7, SaturatedFat 1.5, Sodium 684.7, Carbohydrate 83.3, Fiber 2.8, Sugar 3.1, Protein 11.4
FRIED WILD BLEND RICE
This started with a traditional fried rice recipe but has changed over time to fit our Nutritarian eating style. I use Lundberg Wild Blend Rice for the dish but it will work with any cooked whole grain if you can't find Wild Blend Rice. You can reduce prep time by using jarred garlic, frozen vegetables and leftover rice. The cook time is 45 minutes to cook the rice but the dish goes together in 15 minutes if you use leftover rice.
Provided by Anne Sainz
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. When done, set aside.
- While rice is cooking, remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Chop ginger, garlic, celery, onion and mushrooms and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add ginger, garlic, celery, onion, mushrooms and peas and sauté.
- Add kale and small amount of water if needed. Cover and cook until wilted and soft.
- Push cooked vegetables to one side of the pan and cook eggs in cleared area of pan. Stir and break up eggs until cooked.
- Mix cooked eggs with vegetables in pan and add chickpeas and cooked rice. Cook until everything is hot.
- Add soy sauce, sesame oil, and pepper. Mix well.
Nutrition Facts : Calories 598.6, Fat 10.6, SaturatedFat 1.4, Sodium 654.4, Carbohydrate 103, Fiber 22.2, Sugar 15.9, Protein 27.6
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