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WILD N' CRANBERRY MEDLEY - Gluten Free

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with 25# Minimum Order
2# Bag $9.30
5# Bag $23.25

WILD N' CRANBERRY MEDLEY - Gluten Free

WCM-2, WCM-5

Description:

Parboiled White Rice, Cranberries (Cranberries, Sugar, Sunflower Oil), Wild Rice, Pepitas. 

Click here to purchase Seasonings sold seperately.

Slightly sweet cranberries and crunchy roasted pepitas, paired with our Dry Roasted Wild Rice and white rice give this blend beautiful, rich color and a lightly sweet flavor. Roasted Pepitas (pumpkin seeds) give this blend a slightly chewy texture that is unique. Use as a gluten free alternative to stuffing in wild game, poultry, sea bass and pork.  Add Wild Cranberry Medley to pancakes, muffins, or salads or make a tasty pudding! 

  •  Holds well on a steam table.
  • Serve with wild game, poultry, fish and seafood
  • Chieftain®’s Maple/Apple Seasoning pairs well with this blend for dessert applications.
  • Garlic Peppercorn or Chicken Flavored Seasoning compliments the sweetness of this blend.
  • Approximate cost per ½ cup serving: 31¢.
  • Approximate yield per cup: 3 – 3¼
  • ½ Cup Servings per: 1# = 16.

 

Wild Cranberry Medley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 set 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 set 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 set for 10 minutes; fluff with a fork before serving.

One cup dry yields 3 – 3 1/4 cups cooked.