Yes, my life is that thrilling

By Mir
July 13, 2009

I’ve put off posting about this for several weeks because I realize it’s completely mundane and may in fact cause your eyes to roll back in your heads with extreme boredom, but I can contain it no longer. I must share.

I have a new love. Its name is Lundberg Jubilee Gourmet Brown Rice Blend. (Hey, I tried to warn you!) That link to the 6-pack on Amazon isn’t a stunning price, or anything—it works out to about $2.65/bag, which is a lot cheaper than my local grocery store, but still on the pricey side for rice—but you will not be sorry.

I happen to really like brown rice. And my family eats it, but sort of… grudgingly. This rice, though—everyone eats it and has seconds (and sometimes thirds). It’s nutty and flavorful and slightly sweet and just completely yummy. It’s also an eco-friendly whole grain (and gluten-free, if that’s a concern), so you can feel good about serving it to your family.

Right now I’m trying to figure out some good cold-salad recipes that use rice to incorporate it so that we can eat it even more often. Leave me your favorite rice recipe in the comments, if you have one!


  1. My brown rice tip — Brown rice freezes and reheats very well. I prepare two pounds (dry) of brown rice in my rice cooker, bag in meal-sized portions, and stash in the freezer. It is great to have on hand for those times when you don’t have an hour to prepare rice. And it saves on the utility bill.

  2. I do the same thing as Karen R – make the full amount my rice cooker will allow, then freeze 1 cup portions (snack size ziploc bags are perfect). I either put a couple of servings down when I start to thaw chicken for the evening meal (I also freeze individual chicken breast fillets the same way), or if I forget, the rice packets thaw in the microwave just fine.

  3. My twins love cooked rice with milk and sugar on top.. We also add some cooked rice to some jello pudding for a little texture..

  4. i immediately thought of pasta salad when you mentioned cold-salad recipes. i know you are doing the gluten-free thing, and i am guessing my favorite pasta salad recipe could be a really good rice salad recipe, too. it’s not really a “recipe” with fancy-schmancy things like measurements, but if you are cool with that, here goes:

    i always use pasta (rice, in this case); diced tomatoes (fresh would be great but i have also used canned; drain them if you use canned); newman’s own light balsamic vinaigrette; light italian salad dressing; corn.
    i have also added artichoke hearts (drained and chopped) and black beans (drained).

    basically, i put all the non-liquid ingredients in a big honkin’ bowl and pour over a lot of the vinaigrette and a little of the italian dressings. (you could use just one or the other, but i like them mixed.) mix and mingle and taste. the pasta version is better if it sits in the fridge for a little while…rice may be the same.

    ok. maybe that’s just random and rambly, but i am telling you, the pasta version is good enough that i think a rice version would be divine. plus, don’t you have a lot of produce to use up? yes? good.

  5. Here’s a great salad I make with couscous or rice: 2 chopped tomatoes, 1 peeled and chopped cucumber, juice of 1 lemon and 1 tsp. zest-or more if desired, 1-2 Tbs. olive oil, chopped fresh parsely and mint (the dreaded mint) to taste, salt, pepper. Saute the couscous or rice with 1-2 tsp. minced garlic and a little butter or olive oil until light golden. Add the necessary amount of water and cook through. Cool rice and add the veggies, herbs, seasonings, etc. Chill until ready to serve. I like a chunky salad, so I usually double the veggies depending on how much rice I’ve cooked.

  6. I love brown rice too, but as for white, it doesn’t get better than basmati. So good.

    Also, I love making rice and bean burritos, very easy and healthy when you’re short on time and/or motivation. Just cook some rice (any kind, but Rice-a-Roni Nature’s Way Long Grain and Wild Rice is great in them), then put it in a tortilla with some heated beans and such, Green Giant makes Southwest Style Corn w/black beans, and also a Mexicorn with yummy add-ins. Put in some cheese, salsa, whatever. Yum!

  7. that’s funny, i had just ordered some and it arrived today.
    here’s the best recipe:
    Herbed Rice Salad w/ Shrimp & Pine Nuts
    Serves 4 – 6

    • Salt
    • 1 cup rice
    • 3 green onions, cut into 3” lengths
    • 1 bunch parsley, stems removed
    • ¼ c chopped mixed herbs, such as basil, tarragon, mint and chives
    • 3 T olive oil, divided
    • Juice of 1 lemon, divided
    • ¾ lb cooked medium shrimp, cut in bite size pieces
    • ½ lb cherry tomatoes
    • ½ c pine nuts

    Fill a saucepan 2/3 full of water and bring to a boil. Add 1 T salt and the rice and cook rice uncovered until tender – about 13 minutes. Drain rice in a strainer and rinse it under running water to remove any starch.

    Chop green onions, parsley and herbs until finely minced. Add 2T olive oil and mix well.

    Shake rice dry and place in mixing bowl. Season with all but 1 T of herb mixture and half the lemon juice. Mix well.

    Combine shrimp and cherry tomatoes in a mixing bowl. Toss w/ a little salt, the remaining olive oil, remaining lemon juice and remaining herb mixture.

    Toast pine nuts in a small heavy skillet over medium heat about 5 minutes. Be careful – they burn easily!

    Add 2/3 shrimp/tomato mixture and 2/3 pine nuts to the rice and fold gently. Season to taste with salt and more lemon juice if necessary. Scatter remaining ingredients over top, or use to garnish if plated individually.

  8. For those of you with a Costco nearby (sorry, Mir!) I can highly recommend SunWest Organic Harvest Medley, “a gourmet blend of four uniquely aromatic California rices”: CalMati Brown Rice, Wild Rice, Sweet Brown Rice, Heirloom Red Rice. Oh mahy, is it ever good. It’s even better if you toast it before cooking it.

  9. Brown Rice Salad

    2 cups cooked rice
    2 celery stalks, chopped (optional)
    1/2 green pepper, chopped
    2 tomatoes, diced
    2 green onions, finely chopped
    1 tsp. capers
    dash garlic salt
    2 tbsp. olive oil
    2 tbsp. balsamic vinegar or lemon juice

    Combine vinegar and oil with salt and pepper. Add rice and vegetables, toss lightly. Cover and chill. Note: also good with peas and basil. Can also use honey mustard dressing.

  10. Also- I go easy on the oil to keep the salad healthy.

  11. My rice salads aren’t too healthy, as they require a “dressing” made of oil, vinegar & mayo to be stirred in. But my two favorite varieties are: shrimp, ham, scallions, celery, bell peppers (garnish with snap peas, grape tomatoes, hard-boiled eggs); and
    chicken, pine nuts, raisins, curry powder, scallions, celery.

    No completely vegetarian options for Chickadee, though I do have a side dish recipe somewhere with sauteed wild mushrooms, craisins and what-not mixed into wild rice that’s pretty tasty!

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