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Rice Select Organic Arborio Italian Style Rice -- 32 oz

Rice Select Organic Arborio Italian Style Rice
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Rice Select Organic Arborio Italian Style Rice -- 32 oz

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Rice Select Organic Arborio Italian Style Rice Description

  • Non-GMO Verified
  • Kosher

BPA-Free Jars


1 cup uncooked rice

2 tablespoons olive oil

2 tablespoons butter

½ cup chopped onion

3 cups chicken or vegetable broth, salt and pepper (optional)


Sauté Onion in oil and butter for 3 minutes. Add rice stirring for about 2 minutes, stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed

Gradually stir in remaining broth 1 cup at a times, cooking and stirring until liquid is absorbed before adding the next cup.

Free Of
GMOs 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.

Supplement Facts
Serving Size: 1/4 Cup Dry (46 g)
Servings per Container: About 19
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate37 g12%
Protein3 g*
*Daily value not established.
Other Ingredients: Organic 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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