Lundberg Wild Rice Blend Soup Food

AUTUMN WILD RICE

Autumn Wild Rice image

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing!

Provided by Rita1652

Categories Brown Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon Smart Balance Omega Plus or 1 tablespoon vegetable oil
1 onion, diced
1 apple, corded and diced
1 jalapeno, minced
1 garlic clove, minced
1 cup lundberg wild rice (It is a blend of long grain brown rice,sweet brown rice, wild rice, whole grain Wehani rice, whole g)
2 cups water
1 cup apple cider
1 teaspoon pineapple sage
salt
pepper
1 tablespoon chopped toasted walnuts (optional)

Steps:

Place the smart balance spread in the rice cooker and press start.
Dice the onions, apple, jalapeno, and garlic. Add to the rice cooker or pot if doing stove top. Saute till translucent.
Add blend stir to coat.
Add cup water and and cider.
Season with salt, pepper and sage.
Close and cook till done and fluff. Top with nuts.
If cooking stove top boil then bring to simmer place a lid on the pot and cook for 50 minutes.Adding additional water if needed.

BRAZILIAN WILD RICE BLEND

Brazilian Wild Rice Blend image

I got this off a package of Lundberg gourmet whole grain rice mix. I have changed the recipe slightly. I think this would also be good with a little cumin added.

Provided by Sharon123

Categories Brown Rice

Time 1h20m

Yield 4-6

Number Of Ingredients 13

Ingredients

1/2 cup long grain brown rice
1/2 cup wild rice
2 cups water (or broth)
1 tablespoon olive oil
salt
1 tablespoon olive oil (or butter)
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
1/2 teaspoon honey
1/2 teaspoon salt
1 teaspoon finely grated orange rind (or lemon rind)
1/4 cup kalamata olive, sliced (or black olives)
1/4 cup brazil nut, chopped

Steps:

Cook rice:.
Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
Remove from heat, let stand in covered pot for 10 minutes.
Fluff with fork, and salt to taste.
To make Brazilian:.
In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
Serve and enjoy!

Nutrition Facts : Calories 290.4, Fat 14.5, SaturatedFat 2.6, Sodium 379.7, Carbohydrate 35.9, Fiber 3.4, Sugar 1.7, Protein 6.3

FRIED WILD BLEND RICE

Fried Wild Blend Rice image

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

Ingredients

1/3 cup whole grain rice (I use Lundberg Wild Blend Rice)
4 ounces kale, de-stemmed and chopped
1/2 teaspoon ginger, minced
2 teaspoons garlic, minced
1 cup celery, sliced
1 onion, chopped
1/2 cup sliced mushrooms
1/2 teaspoon oil (to coat pan)
1/2 cup frozen peas
1 (15 ounce) can low-sodium chickpeas, drained and rinsed
2 eggs (optional)
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1/8 teaspoon pepper (or to taste)

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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