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AUTUMN HARVEST BLEND - Naturally Gluten Free

Autumn Harvest Blend
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with 25# Minimum Order
2# Bag In House Product $8.60
5# Bag In House Product $21.50

AUTUMN HARVEST BLEND - Naturally Gluten Free

AH-2, AH-5

Description:

Parboiled White Rice, Dry Roasted Wild Rice®, and Dehydrated Carrots and Celery.

Click here to purchase Seasonings sold separately.

Chefs look for diversified blends for their restaurant menus that are easy to prepare and can easily be modified with a chef's creative touch. Autumn Harvest Blend fits that criteria offering a subtle sweetness from the carrots and celery as well as a colorful presentation. Use as a base for a seasonal pilaf or for a vegetarian or chicken soup.

 

  • A very colorful blend that will enhance any plate presentation. Holds very well on a steam table.
  • A great side for chicken, pork, or veal.
  • Excellent with Chieftain®’s Vegetarian Seasoning.
  • Approximate cost per ½ cup serving: 23¢.
  • Approximate yield per cup: 3 3/4 – 4.
  • ½ Cup Servings per: 1# = 19

 

 Autumn Harvest

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This white and wild blend of rice has lots of colors from chunks of carrots and celery. A real time-saver in the kitchen. Tasty with chicken, fish, pork, or lamb entrees.

Recommended Preparation Instructions: 

  • 2 pounds of rice
  • 12 1/4 cups of water
  • ¼ cup of cooking oil or butter
  • 5 ounces of Chieftain Seasoning (optional)

Combine ingredients and bring to a boil. Reduce heat and simmer covered for 25-35 minutes. Let sit for 10 minutes; fluff with a fork before serving.

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  • 5 pounds of rice
  • 1 gallon plus 13 1/4 cups of water
  • ½ cup of cooking oil or butter
  • 12 ounces of Chieftain Seasoning (optional)

Combine ingredients and bring to a boil. Reduce heat and simmer covered for 25-35 minutes. Let sit for 10 minutes; fluff with a fork before serving.

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  • 1 cup of rice
  • 2 1/2 cups water
  • 1 tablespoon cooking oil or butter
  • 3 tablespoons Chieftain Seasoning (optional)

Combine ingredients and bring to a boil. Reduce heat and simmer covered for 25-35 minutes. Let sit for 10 minutes; fluff with a fork before serving.

One cup dry yields 3 3/4  – 4 cups cooked.