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Lundberg White Arborio Rice Gluten Free -- 2 lbs


Lundberg White Arborio Rice Gluten Free
  • Our price: $11.08


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Lundberg White Arborio Rice Gluten Free -- 2 lbs

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Lundberg White Arborio Rice Gluten Free Description

  • An Authentic Italian Medium Grain Rice
  • Sustainable
  • Non GMO Project Verified
  • Vegan
  • Kosher

Voyages

Explore exotic rice flavors from around the world.

 

Cultivating a Family Tradition

Over the years, the Lundberg family has produced high quality Eco-Farmed 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 farming methods conserve water resource, build soil integrity, and support a healthier ecosystem.

 

At Lundberg Family Farms®, we specialize in Eco-Farmed whole grain, and gluten-free rice products. Nothing fancy there, just lots of natural deliciousness. Thanks for supporting sustainable farming!

 

-The Lundberg Family


Directions

Stove Top Cooking Instructions

Servings (about ¾ cup cooked rice) 2-3 4-6 8-10
Rice (dry) ½ cup 1 cup 2 cups
Water or Broth ¾ cup 1½ cup 3 cups
Butter or Oil 1½ tsp 1 Tbsp 2 Tbsp

 

1. Combine rice, water, and butter (optional) in a pot, and bring to a boil.

2. Cover with a tight-fitting lid, reduce heat to low simmer, and cook 20 minutes.

3. Remove from heat (with lid on!) and let steam for 10 minutes. Fluff with fork.

 

To prepare in a rice cooker, use same water-rice ratio. If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 Tbsp liquid and cook longer.

 

We recommend refrigeration for extended shelf life.

Free Of
Gluten.

*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 (42 g)
Servings per Container: 20
Amount Per Serving% Daily Value
Calories160
Calories from Fat10
Total Fat1 g2%
  Saturated Fat0 g0%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate35 g12%
  Dietary Fiber1 g4%
  Sugars0 g
Protein5 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%
Other Ingredients: Eco-farmed white arborio rice.
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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Vegan Risotto With Butternut Squash

[vc_row][vc_column][vc_column_text]Spoon into a better-for-you vegan risotto that puts an autumnal spin on a classic Italian dish. Warm, velvety risotto meets the rich, nutty flavors of butternut squash in this must-make meal when temperatures drop. This recipe boasts wholesome, plant-based ingredients, yet it packs a powerful punch when it comes to flavor. Plus, it's a lighter take on the traditional recipe, calling for vegetable broth instead of heavy cream. It’s an ideal dish for chilly days when you’re craving something comforting and hearty but don’t want to worry about a splurge. Vegan Risotto With Butternut Squash, Kale and Pumpkin Seeds

Vegan Risotto With Butternut Squash

  • 3 Tbsp. olive oil (divided)
  • 1 small yellow onion (chopped)
  • 4 garlic cloves (roughly chopped)
  • 1 cup arborio rice
  • 2 cups butternut squash (cubed)
  • 2-3 cups kale (chopped)
  • 1/4 cup white wine
  • 4-5 cups vegetable stock
  • 1/2 tsp. sea salt
  • 1/4 tsp. white pepper
  • Handful pumpkin seeds
  1. Preheat oven to 400 degrees F.
  2. In bowl, toss squash with olive oil, salt and pepper.
  3. Transfer squash to baking sheet; bake 25 minutes.
  4. In large saucepan over medium heat, combine olive, garlic and onion. Cook until translucent.
  5. Add rice and sauté 1 minute, stirring occasionally.
  6. Add wine and cook until evaporated.
  7. Reduce to low heat and add 1 cup of vegetable stock. Let simmer 25 minutes, stirring occasionally. Continue adding vegetable stock until broth has been absorbed by rice.
  8. Stir in 3/4 of roasted butternut squash.

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