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Lundberg Olde World Pilaf Rice and Beans
454 g
Lundberg Olde World Pilaf Rice and Beans is colorful to the eye with a delightful texture and aroma. Olde World Pilaf is a delicious blend of whole grain brown rice, black-eyed peas, lentils, and split peas. This unique combination offers protein, complex carbohydrates, and dietary fiber.

Ingredients: Eco-Farmed California brown rice, Wehani rice, Black Japonica rice, black-eyed peas, brown lentils, red lentils, green split peas, yellow split peas.

Cooking Instructions

1 cup Lundberg Olde World Pilaf
1¾ cups water or broth
1 tbsp. butter (optional)
salt to taste

Combine rice, water, and butter (optional) in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork.

If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 Tbsp. liquid and cook longer.


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Angie: more than a year ago

I love this stuff. I can't buy it in store even though they seem to carry the rest of the line. Thankfully I can get it here.


Jennifer: more than a year ago

I love this stuff. I make it as a pilaf or add some into home made soups.


Vikki: more than a year ago

Yummy! I made this in my rice cooker and it was delicious!


Tea: more than a year ago

I emptied the entire bag into a large pot with 7 cups of water; brought to a boil, then simmered for 40 minutes w/ the lid offset.

When you cook it, the water is a muddy colour. Once cooked, it tastes and smells like raw meat that has been left out. It was completely unpalatable; one simply gagged it back up. Salt made the raw meat taste worse. Beyond gross!

What I ended up doing was, taking half of it, mashed it down quite a bit by hand (so it handled like ground meat). Next, I mixed into the mixture: one whisked egg, some oats, seasonings, and then made some patties which I fried up in the frying pan. It worked out pretty good.

For the rest of the mixture I did as above, but also added barbeque sauce to the mixture, placed in a large baking dish, then added more barbeque sauce, then baked in the oven at 350 for 55 minutes. Turned out alright.

As a meat substitute- maybe, but probably not.

As a Rice and Bean Pilaf- Never.

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