Lundberg Organic California White Basmati Rice Description
Enjoy this long grain aromatic rice with the fragrance of Indian Basmati, but without elongation. An exotic choice when a fluffy, drier texture and an exotic aroma are desired. Especially suitable for stir-fry, salads, stuffing, pilaf, and desserts. We've grown our rice sustainably, long before anyone used the word. Our organic farming methods conserve water resources, build soil integrity, and support a healthier ecosystem.
Directions
Stove Top:
| Servings (about 3/4 cup cooked rice) |
2 |
4-5 |
8-9 |
| Rice (dry) |
1/2 cup |
1 cup |
2 cups |
| Water or Broth* |
1 cup |
1½ cup |
3 cups |
| Butter or Oil (optional) |
1½ tsp. |
1 Tbsp. |
2 Tbsp. |
-
Combine rice, liquid, and butter or oil in a pot, and bring to a boil.
-
Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 15 minutes.
-
Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
*If rice is too firm at the end of cooking, it may be necessary to add 1-2 Tbsp. liquid and cook longer.
Rice Cooker Instructions: To prepare in a rice cooker, use the same liquid to rice ratio.
Refrigeration is recommended for extended shelf life.
Free Of
Gluten, 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.
Nutrition Facts
Serving Size: 1/4 Cup (Dry) (45 g)
Servings per Container: About 20
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 36 g | 11% |
|
| Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 3 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 13 mg | 2% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 50 mg | 2% |
|
Other Ingredients: Regenerative organic certified white basmati 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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Asian-Inspired Vegan Cabbage Wraps with Peanut Sauce
Full of bright flavor and packed with crispy veggies, these Asian-inspired
vegan cabbage wraps have achieved craveable status in our kitchens. Maybe it’s the cilantro rice. Maybe it’s the creamy avocado or the toasted sesame oil. Maybe it’s the peanut sauce for dipping and drizzling. Truth be told, it’s really the entirety of these wraps – the way the ingredients all work together for several blissful bites. Make them for yourself and see how they roll.
Asian-Inspired Vegan Cabbage Wraps with Peanut Sauce
Peanut sauce
- 6 Tbsp. organic crunchy peanut butter
- Juice of 1 lemon
- 1 Tbsp. sesame oil
- 2 tsp. maple syrup
- Salt
- 1 tsp. garlic powder
- Red pepper flakes
- Black pepper
Optional
- Jalapeño (seeds removed, grated)
Wraps
- 3 cups cooked organic basmati rice
- 1 bunch cilantro
- 1 avocado
- 1 Napa cabbage
- 1 red bell pepper
- 1 green bell pepper (or another color)
- 2 carrots
- Sesame oil
Peanut sauce
- In bowl, mix all ingredients. Add 3-4 tablespoons hot water to achieve desired consistency and add salt to taste. Set aside.
Cabbage
- Rinse whole cabbage. With paring knife, cut off core.
- Remove leaves, one by one, without tearing.
- In steamer, place desired amount of leaves (8 are used in this recipe) and steam 15-20 minutes, or until desired consistency.
- Remove and place on plate to cool.
Filling
- Cook rice per package directions, adding half of cilantro bunch and salt. (Note: Discard cilantro stems when rice is ready.)
- De-seed and cut bell pepper into matchsticks.
- Cut avocado into thin slices.
- Chop remaining half of cilantro bunch.
- Peel and cut carrots in julienne or matchsticks.
Assembly
- On prepared flat surface, lay out cabbage leaves and, close to one end of leaf, layer on rice, avocado, carrots and bell peppers.
- For each cabbage leaf, fold in sides and then top over filling and roll similar to burrito.
- In sauté pan over medium heat, heat sesame oil; arrange rolls and pan sear a few minutes on both sides, until golden brown.
- Serve immediately with drizzle of peanut sauce and garnish of cilantro.
Roll these up with ingredients from Vitacost.
