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Basmati & Wild Rice with Rainbow Chard

Quick Information

Gluten Free



1 cup Lundberg Basmati and Wild Rice, cooked according to directions

4 oz. pancetta, cubed and browned

¼ cup shallots, minced

1 Tbsp. garlic, minced

1 bunch of rainbow chard, stems trimmed and leaves cut into 1” strips

¾ cup carrots, diced small

½ cup white wine

½ tsp. salt

⅛ tsp. nutmeg

¼ tsp. pepper

4 oz of brie cheese, cut into small cubes


Sauté pancetta in a medium hot skillet. When starting to turn golden brown, add the shallots and garlic; remove from pan when the garlic and shallots get translucent. Add the chard and carrots to the hot pan letting the chard start to wilt. Add the wine, salt, nutmeg and pepper. Cover and let cook on medium for about 5 minutes. Once the wine has mostly evaporated, return the pancetta, shallots and garlic to the pan. Stir in the cooked Lundberg Brown Basmati and Wild Rice, continue stirring until warmed through. Add the brie at the end, stirring until the cheese melts. Serve immediately.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 230

Calories from Fat 81

Total Fat 9g

Saturated Fat 4.5g

Cholesterol 25mg

Sodium 490mg

Total Carbohydrates 27g

Fiber 3g

Sugar 2g

Protein 10g