Lundberg Wild Blend Rice 2-Pack – Long-Grain Brown, Sweet Brown, Red & Black Varieties, Certified Gluten-Free, 16 Oz Ea

GREAT RICE > Of all the Lundberg rice blends, this is by far my favorite. It has a rich nutty flavor and is a good source of fiber. > However, in my opinion, it is better with a higher ratio of wild rice, so I mix half-a-bag of wild rice Lundberg Organic Wild Rice, 8-Ounce Pouches (Pack of 6) to each bag of the "Blend". > You can also make your own custom blends with various Lundberg rices. > Ca $20 for 6 bags, w free shipping on orders >$25 (the price at the time of this writing) is a good deal. The only problem is that it is more difficult to cook than ordinary white rice. Oddly, most published rice cooking instructions (for white or brown rice) produce wet undercooked rice for me. The following is my formula which works just right for any brown rice. It produces firm dry, but fully cooked, rice, which is particularly ideal for mixing with cooked meat and/or vegetables (e.g., stir fry) or adding to soups immediately before serving. To cook white rice, just alter the time to 15--20 minutes. COOKING INSTRUCTIONS 1) add 1 1/2 cups of water to an uncovered 2 1/2 quart sausepan 2) on HIGH bring the water to a boil, in the meantime measure 1 cup of rice. 3) as soon as the water begins to boil, turn the stove OFF (or take the pot off the burner), add the rice, and stir* 4) set the stove burner to LOW, set a timer for 30-40 minutes, and cover 5) when the timer goes off, immediately remove from the stove, uncover, stir and "fluff up" the rice with a plastic spatula, and leave uncovered for 1/2 hour. 6) after a half-hour, cover the rice until time to eat it. *If you simply dump rice into a pot of boiling water, and slap a lid on it, it will boil over and make a mess---you need to let the burner (particularly if ceramic) and pot (particular if heavy) cool down a little before you put the lid on. The quickest and easiest way is to simply turn the burner off for the few seconds it takes to stir in the rice. DO NOT SUBSTITUTE BROTH FOR THE WATER; DO NOT ADD BUTTER OR OIL---you'll almost certainly get wet, undercooked, rice. If you want to add flavor, add olive oil or butter, and Braggs Aminos or bullion AFTER the rice is fully cooked. Yes, I know lotsa folks like to do this with white rice, me too. It just doesn't work for this brown rice. CAUTION On my glass-top (Kitchen Aide) range, I've found that I cannot cook ANYTHING simultaneously with the rice. If the oven or ANY other burner is in use (or if the stove is merely warm from recent use), the temperature sensing circuitry of the range turns off the burner with the rice, with the result that the rice is undercooked. SALVAGING UNDERCOOKED RICE You can't just put the rice back on the burner---you'll get glop. Assuming that you started with 1 cup of dry rice: Pack the rice into a 24oz covered casserole, for example Marinex 23.7-Ounce Small Round Casserole with Lid and microwave for 5 minutes. The result will be PERFECT rice. Really!!! IT REALLY WORKS!!! COOKING IN A MICROWAVE Add 1 cup dry rice and 1/2 cup water to a 24oz covered casserole, microwave 5 minutes(at "low" or half-power). Add another 1/2 water, microwave 5 minutes(at "low" or half-power). Add the third 1/2 cup water and microwave 5 minutes(at "low" or half-power). General Recommendation: After major grocery shopping expeditions, sit down at your computer with your reciept, and check if you can buy any of the non-perishables through Amazon. When you find items (even if more expensive than you just paid), put the item on your Amazon wish list, and add a note to the wish list of the price you just paid. Check your wish list frequently, and when you see an item you need at a bargain price, buy it. > Click on “Stoney” just below the product title to see my other reviews, or leave a comment to ask a question.

My family and I LOVE this rice! I fix rice dishes frequently, and last year started switching to brown rice for many dishes as it's so much more healthy. I'd often add wild rice to recipes, especially when using white rice, to add texture. I decided to give this a try thinking I might use it occasionally for a change. I've ended up using it almost exclusively, it makes amazing pilafs, casseroles, etc, or is fantastic just fixed plain. I only use other rices now where this one can't really substitute, such as risotto or rice pudding. The flavor and texture are wonderful, and it's a very filling rice. I often make a super easy pilaf with this, just saute some finely chopped onion, add minced garlic and cook for a minute, then add the rice and use chicken stock instead of water, and a tiny pat of butter. Throw in a little salt, black pepper, sometimes a tiny bit of cayenne, a little thyme or whatever herbs strikes your fancy (rosemary, sage, herbs de province, italian herbs, saffron, poultry seasoning, or anything you think will compliment what you are serving it with). There's a thousand variations you could do. Serve as a side itself, or mix with roasted or sauteed veggies, or use it as a bed for say, roasted chicken or fish, or sliced steak, and you will impress your family or dinner guests, and it really is just as easy as cooking plain rice! I often prepare this rice in amounts to have leftovers for 2-3 more days, it warms up great and nobody will ever guess it's leftovers, in fact it usually tastes even better the next day. I sometimes cook a whole bag of this rice and freeze part of it to use later, or portioned and frozen in a microwavable container to zap for a quick, filling lunch or other meal. If it still has broth or water visibly bubbling when the cooking time is up (usually does for me), I let it cook a bit longer, and/or let it steam longer; it's much less fussy than white rice about how long it can cook, I've never had it turn out too soft or gummy, in fact the liquid seems to pick up some starch and has a creaminess to it, instead of being like overly wet white rice. I was very surprised by the creamy quality of the moisture the first time I fixed this. I go through this fast enough that I probably don't have to worry about it going rancid, as brown rice doesn't keep for very long, but I keep it in the freezer anyway. I highly recommend keeping this, or any brown or wild type rices, frozen or at least refrigerated if you won't be using them pretty quickly. This rice is in a much more sturdy plastic bag that seems airtight until opened, vs. typical grocery store thin bags of rice, which would likely help with shelf life, but I haven't found an expiration date on any of my bags (I may very well be overlooking it), so I put it in the freezer as soon as I get it. The velcro seal on the bags is a nice addition; I once knocked over a bag of brown rice that I'd closed with a clip, the clip popped off and I had rice all over the freezer. I really can't give enough recommendation to try this rice. It's excellent quality rice, a very healthy mix, and tastes fantastic.

My favorite rice ever. It’s mixture of rices, are a huge hit with my family and the variety of tastes and textures makes it flavorful and interesting with various meats and vegetables. Love it with chicken or beef especially!

I've been making the switch to whole grains over the last few months. The hardest part by far has been rice. I love rice. I could eat it at every meal. I make fried rice, serve it with meats, mix it in soups, etc. Most brown rice I've had has been a sticky, clumpy mess--hardly a substitute for the jasmine long grain rice which I adore. Thankfully a friend of mine recommended Lundberg rice, and this is the first variety I tried. I was a little skeptical looking at the package, and even more so once I started cooking the rice. It smelled very nice as it cooked though. I mixed in a teaspoon of butter and a little garlic and herbs, and served it alongside some grilled salmon. After a few bites, my initial concerns melted away. This was easily some of the tastiest rice I've ever had (white or otherwise). I loved every bite of it. I couldn't believe how good it was actually. I'm so, so happy to have found a brown rice that is a substantive replacement for all of the nutrition-less carbs that are in white rice. I plan to use this rice for most of the applications where I would have used white rice, but still treat myself to some fried rice made with white rice once in a while. Flavor, texture, and nutrition are all aligned with this Wild Blend. I'd recommend it to anyone who loves rice--white or otherwise.