The warm scent of Lundberg Wild Blend Rice cooking tells me that fall is here.
The reason Wild Blend Rice’s aroma makes me happy is because it is time to bake Turkey Stuffing Bread. Yes, Turkey Stuffing Bread is used to make Turkey Stuffing at Thanksgiving. And just as deliciously, it is toasted for breakfast every morning from September to December.
Wild Blend Rice contains two kinds of brown rice, wild rice, whole grain Wehani® rice, and whole grain Black Japonica™ rice. (And to answer your question, “What is Wehani rice?”, it’s a brown rice developed by Lundberg Farms and named after the five Lundberg brothers Wendell, Eldon, Homer, Albert, and Harlan.)
So Wild Blend Rice is mostly whole grain rice plus wild rice. In fact wild rice is not really rice but a grain harvested from several types of grasses, and it’s Minnesota’s State Grain. I am sorry to say that North Carolina has no State Grain.
Since Wild Blend Rice is an important ingredient in Turkey Stuffing Bread, our freezer holds packets of cooked rice ready to add to the bread. Wild Blend Rice does take a while to cook (more than an hour in a rice cooker set on Brown Rice) so we began cooking Wild Blend Rice in the Instant Pot. After consulting various websites and doing our own research, we settled on these directions.
For cooking Wild Blend Rice and other rices, polenta, or anything sticky, the person in our family who washes pots and pans is a big fan of the nonstick inner pot manufactured by Instant Pot. It can be used under pressure just like the original metal pot.
2 cups Lundberg Wild Blend Rice
2 cups water (far less than the Wild Blend Rice package calls for)
1/2 teaspoon salt
- Combine rice, water, and salt in the Instant Pot.
- Plug in the Instant Pot and lock the lid.
- Set the Instant Pot to Pressure Cook.
- Press the Pressure Level button to select High Pressure.
- Set the timer for 28 minutes.
- Make sure the vent lever is set to Sealing.
- Once rice has cooked, allow pressure to release naturally.
Fluff the rice and serve.