Lundberg Organic Long Grain Brown Rice Description
A Long Grain Brown Rice
Long grain Brown Rice
Fluffy & Separated
After, cooking, the whole grains remain fluffy and separate -making this versatile long grain brown rice especially suitable for stuffings, pilafs, salads, casseroles, and stir-fry dishes.
Cultivating A Family Tradition
Over the years, the Lundberg family has produced high quality organic rice products. It's our passion and has been for over three generations. We pride ourselves on growing rice that is good for you and the environment.
We've grown our rice sustainably long before anyone used the word. Our organic farming methods conserve water resources, build soil integrity, and support a healthier ecosystem
At Lundberg Family Farms we specialize in organic whole grain and gluten-free rice products. Nothing fancy there, just lots of natural deliciousness.
• 1 cup Lundberg® long grain brown rice
• 2 cups water or broth
• 1 tbsp. butter (optional)
• salt to taste
Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. A rice cooker may be used with the same water-to-rice ratio. Yield: 3 cups.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 0.25 Cup Dry
Servings per Container: 20
|Amount Per Serving||% Daily Value|
|Calories from Fat||15|
|Total Fat||1.5 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g||*|
|Total Carbohydrate||35 g||12%|
| Dietary Fiber||3 g||12%|
| Sugars||0 g||*|
*Daily value not established.
Other Ingredients: Organic long grain brown rice.
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Classic Stuffed Peppers
Why tinker with a classic? You grew up eating Mom’s delicious stuffed bell peppers, and you loved them then just as you love them now. After all, Mom had a secret technique that’s worth passing on to the next generation: she always roasted the peppers before stuffing them. Your quick-cooking attempts never tasted quite like Mom’s because you skipped the pre-roast and instead boiled the peppers. Another bonus of roasting over boiling? You’ve got one less pot to clean! Mom was right—and not only because she said so!
5 red bell peppers, top sliced off and seeded
1 lb. ground beef or turkey
1 shallot, minced
8 oz. tomato sauce
1-1/2 cups cooked brown rice
1/4 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
- Preheat oven to 400. Line baking sheet with parchment paper of foil.
- Place empty bell peppers on baking pan and roast for 25 minutes until soft.
- Meanwhile, brown beef or turkey with shallot. Remove any excess grease from pan with towels or paper towels.
- Stir in tomato sauce, rice and spices. Adjust seasonings to taste.
- Remove bell peppers from oven and carefully fill each bell pepper with 3/4 cup of stuffing.
- Bake for 15-20 minutes.