Lundberg White Arborio Rice Gluten Free Description
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
Stove Top Cooking Instructions
|Servings (about ¾ cup cooked rice)
|Water or Broth
|Butter or Oil
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.
*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: 1/4 Cup Dry (42 g)
Servings per Container: 20
|Amount Per Serving||% Daily Value|
|Calories from Fat||10|
|Total Fat||1 g||2%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||35 g||12%|
| Dietary Fiber||1 g||4%|
| Sugars||0 g|
Other Ingredients: Eco-farmed white arborio rice.
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Have you hesitated to make risotto because it seems too difficult? It’s actually simple to cook! It just requires a bit of patience – and you’ve got that virtue, right? The key is to start with a flavorful foundation of oil, butter, onion and garlic, then add the rice and briefly toast. Ladle in hot chicken broth and stir (patiently, grasshopper!) until the liquid is absorbed and the risotto is cooked to perfection. Scoop out a kernel of rice and give it a bite. The final product should be tender, but still firm to the teeth. Not a big deal for such big results. You’ve got this.
- ½ lb. bay scallops
- ½ lb. mussels
- ½ lb. fresh cod (cut into chunks)
- 2 cups Arborio rice
- 1 small white onion (diced)
- ½ cup fennel bulb (sliced thin)
- 3 garlic cloves (minced)
- 1 lemon (zest only)
- 1 stick butter
- 6-8 cups chicken stock
- ½ cup grated parmesan cheese
- Salt (to taste)
- Pepper (to taste)
Chef’s note: Feel free to substitute with seafood of choice.
- In saucepan over medium heat, heat chicken stock.
In large skillet or wok over medium heat, heat 1 Tbsp. cooking oil. Add half stick butter and garlic and mix well.
Once butter is melted, add cod and cook 2 minutes. Remove and set aside to rest. Reserve butter in pan.
Add scallops and cook 2 minutes. Remove and place with cod. Reserve butter in pan.
Add onion and fennel to skillet and sauté 2 minutes. Add Arborio rice, mix well and slightly toast for about 1 minute.
- Add one ladle of chicken stock to pan and stir until stock is absorbed by rice. Continue to add stock one ladle at a time, stirring continually, until each ladle is absorbed and rice is cooked and tender to the bite, about 10-15 minutes. (Note: There will still be some chicken stock left in saucepan. Rice kernels, when bitten, should not be chalky inside. They should be tender, but still firm to the bite.)
- Season risotto with salt and pepper; add parmesan cheese and remaining butter and stir to combine.
- To skillet, add cooked seafood along with mussels and 1 cup of remaining stock. Cover with lid and steam a few minutes until mussels have opened up.
- Taste and adjust seasoning as needed. Add risotto to bowl or plate. Serve topped with fresh lemon zest.
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