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 brothers Wendell, Eldon, Homer, Albert, and Harlan Lundberg.)
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.
2 cups Lundberg Wild Blend Rice
2 cups water (far less than the rice package calls for)
1/2 teaspoon salt
Combine rice, water, and salt in the Instant Pot. (I have a nonstick inner pot for cooking rice and polenta and other sticky foods.)
Cook at high pressure for 28 minutes. Allow pressure to release naturally. Fluff the rice.