long grain parboiled brown rice, grano, colusari red rice, sprouted brown rice, wild rice.
bring 2 1/2 cups water or stock to a boil. stir in 1 cup (227 grams) of whole grain 5 blend and 1 tsp butter or olive oil (optional). return to a boil, reduce heat, simmer covered for about 35 minutes or until desired texture is obtained. remove from heat and serve immediately.
may contain tree nuts, milk, egg, soy and/or wheat.
soups from scratch - almost: leftovers are a snap with a little chicken stock, fresh garden vegetables, and whole grain 5 blend rice. one cup of refrigerated rice, one cup fresh cut vegetables and three cups of basic chicken stock (use chicken base from a bullion cube if you prefer) heated together and you have "homemade" soup in minutes.
this rice should be kept in a cool, dry place for storage. if it is stored properly, it should last up to 12-15 months. rice can be frozen in an airtight container for up to 12 weeks after it has been cooked. just thaw in refrigerator overnight or using the defrost cycle on your microwave oven.it can also be kept in the refrigerator for up to three days after it has been cooked. again, it should be kept in an airtight container.
Point of Interest:
whole grain 5 blend is a combination of colusari red rice, grano (meaning grain in italian, this rice has a pasta-like flavour), long grain parboiled brown rice, sprouted brown rice (which adds a subtle buttery aroma to the blend) and wild rice.