Recipe Wednesday: Lundberg Rice Pilaf
At the Foodbuzz Festival a few weekends ago one of the vendors at the Tasting Pavilion was Lundberg, an organic and eco-friendly family farm located in the Sacramento Valley. I was fortunate enough to grab a bag of their Olde World Rice Pilaf, along with several of their delicious bags of rice chips!
I decided to try the pilaf mix tonight as a side to the black bean tacos I had for dinner. It’s a nice mix of several types of rice, lentils, split peas and black eyed peas. There is a simple pilaf recipe on the side, but I decided to spice it up a bit, give it some flavor than just cooking it in water. I also wanted to see if I could recreate the box seasoned rice pilaf that my mom makes all the time, which is full of so much sodium I bloat thinking about it! I think I made it work!
Lundberg Rice Pilaf
1 C Lundberg Rice Pilaf
2 C water
1 vegetable bouillon cube
To taste: dried garlic, dried onions, mixed Italian spices, paprika, and turmeric
Two stalks of green onion, sliced
1. In a pot bring all the ingredients except the green onion, to a boil.
2. Bring the contents down to a simmer and cover for 45-50 minutes, or until everything is soft and cooked through.
3. Let sit for 10 minutes and fluff. Top rice mixture with slice green onions.
Make sure you cook this mixture long enough, because if you don’t everything will be a bit…chewy, as I speak from experience! Still tasted good after cooking it a little longer (I stopped at 40 minutes originally) and would go really well with anything I’m sure!
Let me know if you try it out! I would love to know what you think! And if you have any other ways you would use this mixture; I’m happy to hear your ideas!