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Wild Blend With Cherries And Almonds

For our friend Ali Rosen of PotluckWithAli.com, Lundberg Wild Blend always reminds her of time spent with her mother-in-law, trading recipe ideas and inspiration so she shared her recipe for Wild Blend with Cherries and Almonds.
60
Minutes
8
Servings
340
Calories
Ingredients
-
2cups
-
3 1⁄2cupsWater or Stock
-
1cupsCherries, pitted, diced
-
1cupsAlmonds, slivered
-
1cupsBasil, chopped
-
1⁄2cupsShallots, diced
-
1tbspSherry Vinegar
-
1tspOlive Oil
-
1tspSalt
Nutrition Facts
Nutrition Facts
Serving Size: 123g
Serves: 8
Amount Per Serving | ||
---|---|---|
Calories: | 340 | |
% Daily Value* | ||
Total Fat: 10g | 13% | |
Saturated Fat: 1g | ||
Trans Fat: 0g | ||
Cholesterol: 0mg | 0% | |
Sodium: 410mg | 18% | |
Total Carbohydrate: 56g | 20% | |
Dietary Fiber: 7g | 25% | |
Sugars: 5g | 10% | |
Protein: 10g | 20% |
Instructions
- Put the rice, water, dash of salt and sherry vinegar in a pot and bring to a boil. Cover and reduce the heat to a simmer. Cook the rice for 35 to 45 minutes or until it is done and the liquid has fully absorbed. Stir every five minutes or so.
- While the rice is cooking, place a small pan on medium high heat and add the shallots and olive oil. Cook, stirring occasionally, for 10 minutes or until the shallots have started to become translucent and brown.
- When the rice is done add the shallots, cherries, almonds and basil into the pot and stir.
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