Lundberg Organic Wild Rice Blend Description
Now Regenerative Organic Certified®! Grown using regenerative organic farming practices that support soil health, wildlife habitat and strengthen communities. Our Regenerative Organic Certified® Wild Blend® Rice has a rich color, full-bodied flavor, and whole grain goodness of black, brown, red, and wild rice. Wild Blend is both beautiful and versatile, so you can serve it year-round for everyday meals and special occasions, with everything from winter soups to summer salads.
Grown with earth-preserving practices, our 20+ rice and quinoa varieties are cultivated to maximize the flavor of each tiny grain. Long, short, black, brown, white, red, and blended. Each variety brings something different to the table so you can get creative in the kitchen.
Directions
Stovetop Cooking Instructions
1. Combine rice, liquid and butter or oil in a pot, and bring to a boil.
2. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 45 minutes.
3. Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
Rice Cooker Instructions
To prepare in a rice cooker, use the same liquid to rice ratio. If rice is too firm at the end of cooking, it may be necessary to add 1-2 Tbsp. liquid and cook longer.
Free Of
GMOs, gluten, and BPA.
*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.
Nutrition Facts
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: About 20
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
|
| Total Fat | 1 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 35 g | 13% |
|
| Fiber | 3 g | 11% |
|
| Total Sugars | 0 g | |
|
| Incl. 0g Added Sugars | | 0% |
|
| Protein | 4 g | 4% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 4 mg | 2% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 135 mg | 2% |
|
Other Ingredients: *Brown rice, *sweet brown rice, *red rice, *black rice.
*Organic & Regenerative Organic Certified® Ingredient
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
[vc_row][vc_column][vc_column_text]When cold weather calls for something cozy, answer with a bowl of this creamy wild rice soup. Each spoonful blends nutty wild rice, tender veggies and gentle spice into pure, plant-based comfort. The creamy texture comes from soy milk (no heavy cream needed!), while spinach and mushrooms add a pop of color and earthy depth. It’s wholesome, hearty and vegan — a simple, soothing way to warm up from the inside out.
Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
- 3/4 cup wild rice
- 1 medium onion (finely chopped)
- 1 cup diced carrot
- 3/4 cup sliced celery
- 1-2 cloves garlic (minced)
- 1 tsp. curry powder
- 1 tsp. Italian herb mix
- 4-1/2 cups water
- 1 cup unsweetened soy milk (or your choice of milk, but not coconut milk)
- Salt (to taste)
- Black pepper (to taste)
- 2 Tbsp. olive oil (plus more for drizzling)
- 3-4 mushrooms (thinly sliced (too many can cause slight bitterness))
- 1-2 handfuls spinach leaves ((too much can make soup bitter))
- To stock pot, add onion, carrot, celery and 2 tablespoons olive oil. Cook over medium heat, stirring to coat vegetables evenly.
- When oil has coated everything, add pinch of salt and continue cooking until onion becomes translucent and slightly soft.
- Add minced garlic and sauté about one minute, just until fragrant.
- To pot, add wild rice and stir about one minute to coat evenly with oil and aromatics. Sprinkle in curry powder and Italian herb mix, stirring briefly to release their aroma.
- Pour in water and remaining salt. Bring to boil, then skim off any foam that rises to surface. Reduce heat to low, cover and simmer for 35-45 minutes, until rice is tender and has opened.
- Stir in soy milk and heat gently until just below boiling. Turn off heat and season with salt and black pepper to taste.
- Using hand blender, roughly blend soup to slightly thicken it while keeping some texture. (Note: The small bits of rice and vegetables add richness and depth.)
- With heat off, add sliced mushrooms and spinach. Cover and let sit 2-3 minutes for vegetables to soften in the residual heat.
- Ladle into bowls and drizzle a little olive oil on top, if desired.
• When reheating, add a small amount of water to thin the soup to your preferred consistency.
• Use mushrooms and spinach sparingly. They should add aroma and color rather than dominate the flavor.
• Keeping the soup slightly coarse gives it a satisfying texture.
• Add soy milk or choice of milk only at the end.
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