Lundberg Organic Long Grain White Rice Description
Long Grain White Rice
Fluffy & Separated
After cooking, the grains remain fluffy and separate-making this versatile long grain rice especially suitable for stuffings, pilafs, salads, casseroles, and stir frys.
Directions
• 1 cup Lundberg® White Long grain rice
• 1½ cups water or broth
• 1 tbsp. butter (optional)
• salt to taste
Rinse rice. Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, stir once, reduce heat, cover and simmer 15 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. A rice cooker may be used with the same water-to-rice ratio. Yield: 3 cups.
Free Of
Gluten and GMOs
*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 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 36 g | 13% |
|
| Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Inc. 0g Added Sugars | | 0% |
|
| Protein | 3 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 9 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 50 mg | 2% |
|
Other Ingredients: Regenerative Organic Certified California long grain white 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
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Lahanodolmades: Greek Stuffed Cabbage Rolls in Lemon Sauce
[vc_row][vc_column][vc_column_text]Get ready to savor a true Greek classic:
lahanodolmades, aka Greek stuffed cabbage rolls! Tender cabbage leaves embrace a perfectly balanced filling of rice and savory meat with onion and herbs, all brought to life with a luscious, tangy lemon sauce. It’s the ultimate taste of tradition, comfort and Mediterranean magic in every bite.
Lahanodolmades: Greek Stuffed Cabbage Rolls in Lemon Sauce
Cabbage rolls
- 1 large cabbage (stem removed)
- 2 carrots (roughly chopped)
- 3 celery ribs (roughly chopped)
- 1 lb. ground beef
- 1/4-1/2 cup olive oil
- 1/4 cup water (or more)
- 1 small onion (divided)
- 1/2 cup uncooked white rice
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1 tsp. salt (plus more to taste)
- Black pepper (to taste)
- 5-6 cups chicken broth (or water)
Egg lemon sauce
- 3 egg yolks
- 1/2 cup freshly squeezed lemon juice
- 2 Tbsp. cornstarch
In pot with salted water, add cabbage with cored part down, bring to boil and boil about 15 minutes and turn it over to finish cooking. (Note: The leaves will release easily and will be translucent but not mushy.)
- Detach leaves as they soften, placing them in colander to drain. Reserve small inner leaves for layering.
- At the bottom of large pot, layer chopped carrots, celery and small cabbage pieces to create a bed for the rolls.
- In food processor, puree half the onion with parsley. Transfer to mixing bowl. Repeat with remaining onion along with dill and add that to mixing bowl, as well.
- To mixing bowl, add ground beef, rice, olive oil, water, salt and pepper. Mix by hand until the filling is moist, adding more water if necessary.
- On flat work surface, lay a cabbage leaf flat, trim off thick stem and add 1 tablespoon of filling to center. Fold in sides and roll tightly, allowing room for rice to expand. Adjust filling size for smaller leaves.
- Place rolls snugly in pot over previously laid vegetable bed. Cover with reserved cabbage leaves and place an inverted plate on top to secure rolls.
- Add enough chicken broth or water to just reach the plate. Cover and bring to boil, then simmer 30-45 minutes. When cooked, remove plate and extra cabbage leaves.
- In mixing bowl, whisk together egg yolks, lemon juice and cornstarch until smooth. Gradually and carefully add hot broth from the pot, whisking constantly.
- Pour mixture back into pot, gently shaking it to distribute sauce. Do not stir because you don’t want to disturb cabbage rolls. Let it come to boil, turn off heat off and let it sit until your sauce becomes thick and creamy. Taste and adjust seasoning.
- Let cabbage rolls rest 15 minutes to allow sauce to thicken. To serve, spoon lemon sauce on plate and add cabbage rolls on top.
Get the ingredients you’ll need (and more!) from Vitacost.
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