A wild rice stuffing, perfect for chickens or for your holiday turkey. Packed with all the same flavors, this is a gluten free stuffing you won’t want to miss!

A platter arranged with wild rice stuffing and a baked chicken.Thanks to our friend Teri over at nocrumbsleft for an amazing recipe — the perfect inspiration to planning a healthy, gluten free Thanksgiving!

The Perfect Gluten Free Stuffing

I love Floating Leaf Rice Blends and Prairie Blends. They are so full of protein and they keep you full and satisfied. The combination of sprouted lentils, wild rice and quinoa with mushrooms, onions and pepper all simmered in chicken stock is magnificent.  You can take it up a notch with Shiitake mushrooms too. I think its fun to do two batches at the same time so that you have a perfect lunch to go the next day!

A bowl of wild rice with ingredients to make a wild rice stuffing.

Packed with Plant Proteins!

What’s fabulous about Floating Leaf Rice Blends and Prairie Blends are certified gluten free and their range of grains and legume blends are a great alternative for vegetable forward thinkers. There are several to choose from: Sprouted Brown Rice, Split Pea and Quinoa, Sprouted Black Bean and Organic Brown Rice are delicious but my favorite is Sprouted Crimson Lentils, Wild Rice and Quinoa. And our missions are aligned in the fair treatment of farmers and harvesters and sustaining the environment.

A pan showing how to make wild rice stuffing.For me, these blends are perfect for family cooking. I have a family member who is plant based and one who is gluten free and who doesn’t enjoy a lot of protein – so this is a home run for the whole group! It’s a wonderful jumping off point for anything from soup made with homemade chicken broth, a rice bowl, or for the bed of a stir fry.fullsizeoutput_8802Here are some tips for a successful Thanksgiving. This menu will allow you to handle all of the main dishes. You want to enjoy the holiday and that means spreading the love around so that everyone is part of pulling the party together.

Mini Thanksgiving Menu

  • Appetizer – Assign to a friend.
  • Heroine Chicken
  • Mashed Potatoes
  • Rice
  • Green beans
  • Rolls – Assign to a friend.
  • Wine and non-alcoholic beverages – Assign to a friend.
  • Desserts – Assign to a friend.

And, Don’t forget to add a can of cranberries to your spread for a bit of old school family flavor.

 

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A platter arranged with wild rice stuffing and a baked chicken.

Wild Rice Stuffing

A healthy, gluten free stuffing, packed with traditional holiday flavors. Great for a holiday turkey companion, but also great as a side dish for any meal!

Course Side Dish
Cuisine American
Keyword gluten free, rice stuffing, stuffing, thanksgiving, wild rice
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Author Teri @ nocrumbsleft

Ingredients

  • 1 1/4 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice, and Quinoa
  • 3 3/4 cup chicken stock
  • 1 bay leaf
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 8 ounces brown mushrooms sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cup yellow onion chopped
  • 1 Serrano pepper deseeded and finely chopped
  • 2 tablespoons fresh parsley chopped

Instructions

  1. Rinse the Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa under cold water.


  2. In a medium sauce pan over high heat, combine the chicken stock, rice and 1 bay leaf, stirring occasionally. Once boiling, continue to cook for 5 minutes. Then reduce the heat to medium low, cover and cook for 20 more minutes, or until done. Set aside.

  3. In a medium sauté pan, over medium high heat, combine 1 tablespoon butter and 1 tablespoon olive oil, stirring to combine. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally and until brown, about 5-7 minutes. When done, transfer to a bowl and set aside.

  4. Return the pan to the stove, over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, stirring until combined and melted. Add the onions and Serrano pepper and cook until caramelized, about 7 minutes. Turn off the heat. 

  5. Then add the mushrooms to the sauté pan and the cooked rice, stirring to combine. Top with chopped parsley. 

  6. Use to stuff a turkey or chicken, or serve as a dish dish.

This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.

Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

Get FREE shipping when ordering more than CAD $35 on the Floating Leaf website to either the United States or Canada.

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

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A healthy wild rice stuffing packed with tons of traditional flavor. The best gluten free stuffing for your turkey! | nocrumbsleft | @floatingleaf #eatwildrice #glutenfree

These Butternut Squash Wild Rice Enchiladas make for an awesome meatless meal and are filled with veggies, rice and plenty of cheese!

A top view of a pan of butternut squash and wild rice enchiladas.A thank you to Erin from The Almond Eater for creating and sharing this delicious plant-based recipe with us!

Easy Enchiladas for Meatless Mondays!

Tacos are my favorite food, which means that enchiladas are a close second. What’s not to love?! Taco shells filled with butternut squash and a wild rice blend and topped with enchilada sauce and cheese. YUM! It’s meat-free, so perfect for Meatless Mondays, but still super filling. I figured since my tofu enchiladas are such a big hit, it was about time to create another flavorful enchilada recipe.

But these wild rice enchiladas are extra special because they’re made with a new-to-me brand of rice called Floating Leaf. Floating Leaf’s Prairie Blends are a mix of rice, quinoa and/or legumes and are a nutritious way to add whole grains into a meal. Sprinkling cilantro on top of a pan of butternut and rice enchiladas.For this recipe, I opted to use one of their Prairie Blends—the split pea and quinoa sprouted brown rice—which is a mixture of brown rice, wild rice, split peas, quinoa, and millet. So basically, all the goods! The Prairie Blends are gluten free and an awesome way to add more protein to your diet.

A Healthy Vegetarian Enchilada Recipe

For this recipe, I opted to use the Sprouted Brown Rice, Split Pea, and Quinoa Prairie Blend, which is a mixture of brown rice, wild rice, split peas, quinoa, and millet. So basically, all the goods! The Prairie Blends are gluten free and an awesome way to add more protein to your diet.

A close up top view of the butternut enchiladas.These wild rice enchiladas are not only filled with rice, but also with butternut squash, black beans, tomatoes, onion, and cheese of course. You’ll cook the rice and butternut squash–the rice in a saucepan and the squash in a skillet–then add them to your taco shells. While those are cooking, you’ll chop up the onion and tomatoes (or, feel free to use canned tomatoes!), and combine the onion, tomatoes and black beans into a bowl. Then, you bake the enchiladas for 15 minutes or so or until the sauce is bubbly and the cheese has melted. Don’t forget the avocado! You gotta add the avocado on top for healthy fats and extra flavor.

If you make this recipe, be sure to share it with us by tagging @FloatingLeafFoods and @TheAlmondEater on IG!

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A pan of butternut and rice enchiladas.

Butternut Squash and Rice Enchiladas

These festive fall inspired enchiladas make for an awesome meatless meal and are filled with veggies, rice and plenty of cheese!

Course Main Course
Cuisine Mexican
Keyword brown rice, butternut squash, enchiladas, vegetarian enchiladas, wild rice
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Erin Alvarez @ The Almond Eater

Ingredients

  • 2 cups butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 cup Floating Leaf Sprouted Brown Rice, Split Pea & Quinoa cooked to package instructions
  • 1 can black beans rinsed and drained
  • 1 cup red onion chopped
  • 1/2 cup tomatoes diced, fresh or canned
  • 1 cup Mexican cheese blend shredded
  • 12 tortillas soft taco size
  • cilantro and avocado to garnish

Enchilada Sauce

  • 1 1/2 cups red enchilada sauce
  • 1/4 teaspoon chipotle seasoning
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 400°. 

  2. Cook butternut squash in a skillet over medium-high heat with a bit of oil, along with the garlic and paprika. 

  3. While the squash is cooking, combine beans, tomatoes, onion, and rice in a bowl and set aside. Add cooked butternut squash to the bowl as well; stir to combine. 

  4. Make the sauce by whisking all 3 ingredients together. Pour half of the sauce into the two baking dishes. 

  5. Next, assemble the enchiladas: fill a tortilla with the butternut squash mixture, then sprinkle some cheese inside. Roll tortilla up and place it into the baking dish. Repeat this process for all of the tortillas, then pour the rest of the sauce over the enchiladas.

  6. Sprinkle remaining cheese over top, then bake enchiladas for 15 minutes, or until cheese is bubbling. 

  7. Top with cilantro and avocado and enjoy!

A pan of enchiladas, with a plate with 1 enchilada next to it.This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.

Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

Pin this image!

two images showing butternut squash and wild rice enchiladas.

Mediterranean Tomatoes Stuffed with Rice are my favorite hearty side dish recipe or healthy vegetarian main. They can be made either vegan or vegetarian and are absolutely bursting with flavor. Don’t be intimidated by the long list of ingredients, these stuffed tomatoes come together very easily!

A thank you to Kristen from The Endless Meal for this delicious and healthy recipe using Floating Leaf’s Crimson Red Lentil, Wild Rice and Quinoa blend. 
Cheesy rice baked tomatoes.I’ve made us tomatoes stuffed with rice! But not just rice, cause that wouldn’t be worth all the exclamation marks I’m about to use.

This is a stuffed tomato recipe that is easy to make, delicious, and healthy. All our favorite things!

Why these Mediterranean Tomatoes Stuffed with Rice are so amazing:

  • My newly discovered and much loved rice blend (Prairie Blends by Floating Leaf – more on that topic momentarily.)
  • Creamy toasted pine nuts. Or cashews. Or crunchy almonds. You do what you have in your pantry.
  • Salty green olives. (technically only mandatory if you love olives.)
  • Chopped dates for a tiny bit of sweetness.
  • Feta cheese or nutritional yeast – depending on your mood or what you love to eat. I’ve opted for both more than once.
  • Sauteed onions and garlic. Because hello, life.
  • All these delicious flavors nestled inside roasted stuffed tomatoes. Call them Mediterranean Stuffed Tomatoes or Greek Stuffed Tomatoes, or Italian Stuffed Tomatoes with Rice or simply The Best Dang Stuffed Tomato Recipe Ever.

Floating Leaf Prairie Blend mixed with Mediterranean flavors.So guys, this rice. As you might have noticed, there is a serious lack of rice recipes on the blog. Now that I’ve found a rice blend that I totally LOVE, expect to see a whole lot of rice popping up around here.

I normally don’t eat a lot of rice, so when I do, it means it must be really special. #truthFloating Leaf Sprouted Crimson Lentil, Wild Rice, and Quinoa with stuffed tomatoes.Floating Leaf makes three rice blends they call Prairie Blends. The one I’ve used to make these stuffed tomatoes is their Sprouted Crimson Lentils, Wild Rice, and Quinoa Blend.

The healthy, whole grains make a delicious plant-based side dish all on their own. Mix the Prairie Blend with Mediterranean flavors, stuff it inside juicy tomatoes, then roast them in the oven and magic happens.

Healthy bonus …

  • Floating Leaf’s Prairie Blends are a great way to add plant-based protein to your meal.
  • They’re gluten-free so perfect if you’re celiac or sensitive to gluten.
  • Whole grains = nutritious!
  • They make creating healthy, flexitarian meals super simple!

I love meals (like these stuffed tomatoes!) that give me a break between the hands on cooking time and the time we sit down to eat. It’s the perfect opportunity to pour a glass of wine/clean up the kitchen/relax with my family before dinner.

Enjoy, my friends!Fresh tomatoes stuffed with Mediterranean rice ready to be baked.

 

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Two tomatoes stuffed with rice on a white plate.

Mediterranean Tomatoes Stuffed with Rice

Mediterranean Tomatoes Stuffed with Rice are my favorite hearty side dish recipe or healthy vegetarian main. They can be made either vegan or vegetarian and are absolutely bursting with flavor. Don't be intimidated by the long list of ingredients, these stuffed tomatoes come together very easily!

Course Main Course
Cuisine Mediterranean
Keyword gluten free, rice, stuffed, tomatoes, vegan, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 tomatoes
Author Kristen from The Endless Meal

Ingredients

  • 8 tomatoes medium
  • 1 teaspoon olive oil
  • 1/2 onion medium
  • 3 cloves garlic minced
  • 1/2 cup tomato pulp chopped (reserved from coring tomatoes)
  • 1 cup Floating Leaf Sprouted Crimson Lentil, Wild Rice, and Quinoa
  • 2 3/4 cup vegetable broth
  • 1/4 cups pinenuts + 1 teaspoon olive oil
  • 1/4 cup green olives chopped
  • 1/4 cup Italian parsley chopped
  • 1/4 cup feta cheese *for vegetarian option
  • 2 tablespoons nutritional yeast *for vegan option
  • 2 teaspoons fresh oregano minced
  • 6 dates finely chopped (or sub 1/4 cup raisins or currants)
  • salt and pepper to taste

Instructions

  1. Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.

  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.

  3. Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes.

  4. Preheat your oven to 375 degrees.

  5. While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste.

  6. Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.

Two tomatoes stuffed with rice on a white plate.This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

Pin this image!

Mediterranean Tomatoes Stuffed with Rice / A healthy recipe using a whole grain rice and lentil mix, and fresh baked tomatoes. Vegetarian or vegan options! | Floating Leaf Fine Foods | #rice #wildrice #plantprotein #tomatoes

 

This One Pan Mexican Quinoa and Rice will become a new staple in your household! The base recipe requires only a handful of ingredients, and simmers in 1 pot. Top with veggies, avocado, or herbs, based on what you have on hand. A great vegetarian quinoa recipe for busy nights!

One pan Mexican Quinoa topped with peppers, onions, avocado, cilantro and lime wedges.

Thank you to our partner, Michelle at Sunkissed Kitchen, for sharing this delicious gluten free and vegetarian meal with us! We love healthy meals that also cut down on time in the kitchen.

A One Pan Vegetarian Dinner

This easy meal is one that once you try it, it will become a part of your normal dinner rotation.

Perfect for meatless Mondays, but I certainly don’t need a Monday to create a grain and legume masterpiece for dinner.

Top it with cheese, and your whole family will be asking for this meal again and again!

The particular magic of this dish is a new rice and quinoa blend that I found. Floating Leaf’s Prairie Blends are wholesome mixes of wild rice, brown rice, quinoa, millet and legumes – either lentils, split peas, or sprouted beans. I love that they’ve taken grains already high in protein, and bolstered them with additional plant power.

The one I chose for this dish is the Sprouted Brown Rice, Split Pea & Quinoa, which is a mix of sprouted rice, quinoa, millet, split peas, and wild rice. Such a gorgeous celebration of vegetarian power foods!

Floating Leaf produces a wide range of whole grain and legume products, all designed to make it a little bit easier to bring delicious, nutritious, quality food to your table.

They are perfect for anyone on a gluten free diet (most products are certified gluten free), but also for anyone looking to improve their overall health through a healthy diet with lots of plant proteins.

Save Time in the Kitchen – Fewer Dishes!

I’ve elevated a typical Mexican Quinoa dish by loading it up with plenty of veggie toppings. I love sautéed peppers and onions, so those were a must for me.

To make this dinner all in 1 pan, I quickly sautéed the onions and peppers while preparing the other ingredients. Once the peppers and onions were browned, I removed them from the pan, and added the quinoa and rice blend, vegetable broth, crushed tomatoes, kidney beans (you can also use black beans or pinto beans!), and corn cut from the cob. Stir in some sea salt and spices, and then add a lid and let the pot simmer.

Once the rice had absorbed all the liquid, I gave it a quick stir, and then added a layer of cheddar. Nothing brings the family to the table like a thick layer of melty cheese!

One Pot Mexican Quinoa topped with a melted cheddar cheese.

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One Pan Mexican Quinoa topped with avocado, tomatoes and peppers.

One Pan Mexican Quinoa and Rice

A healthy vegetarian dinner that's made in 1 pan! This dish layers healthy whole grains and legumes, simmered in a spicy tomato sauce, with cheese, and lots of veggies! I add sauteed peppers and onions on top, but save time by skipping those and just adding lots of avocado, tomatoes and chopped cilantro. Customize the toppings and make this your own!

Course Main Course
Cuisine Mexican
Keyword brown rice, mexican, one pan, one pot, quinoa, vegetarian, wild rice
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 365 kcal
Author Michelle from Sunkissed Kitchen

Ingredients

  • 1 1/2 cups Floating Leaf Sprouted Brown Rice, Split Pea, and Quinoa
  • 3 cups vegetable broth
  • 1 15 ounce can crushed tomatoes
  • 1 15 ounce can kidney beans
  • 1 ear corn kernels cut off cob
  • 1 tablespoon chili powder *less if yours is very spicy!
  • 1 tablespoon cumin
  • 1 teaspoon Mexican oregano
  • 1 cup cheddar cheese shredded

Suggested Toppings

  • 1 tablespoon olive oil
  • 1 bell pepper sliced thinly
  • 1/2 onion sliced thinly
  • salt and pepper to taste
  • 1 avocado cubed
  • 1 cup cherry tomatoes halved
  • cilantro to garnish, optional
  • green onions to garnish, optional

Instructions

  1. In a large sauté pan with a lid, or a dutch oven, add a tablespoon of olive oil, and heat over medium high heat. Add sliced onions and peppers and sauté for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.

  2. To the same pan, add the rice and quinoa blend, crushed tomatoes, vegetable broth, salt, spices, kidney beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.

  3. Once the pot is boiling, reduce heat to low, and cover. Simmer for another 12-15 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top and the rice will be cooked below.

  4. Once your rice is cooked, stir the tomato sauce back into the rice, and top with shredded cheese. Place the lid back on top and let it sit for a couple of minutes until the cheese is melted.

  5. Top the dish with sautéed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!

Recipe Notes

The rice will continue to absorb the moisture in the pan, so the leftovers the next day might seem dry. Mix in a little salsa or vegetable broth, and heat, and it's as delicious as it was on the first day!

One Pan Mexican Quinoa topped with avocado, tomatoes and peppers.

This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.

Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

Pin this Recipe!

One Pot Mexican Quinoa and Brown Rice, a healthy vegetarian meal full of plant proteins!

Our Turkey Wild Rice Soup is an excellent source of protein and we’ve skipped the flour and dairy without sacrificing the flavor. Using extra veggies, spices and fresh herbs makes all the difference!

Turkey Wild Rice Soup | Floating Leaf Fine Foods

A Delicious Turkey Soup Recipe

This scrumptious soup makes it easy to say good-bye to summer and hello to cozy, cool weather dinners!

Making homemade soup was never easier with our Organic Wild Rice Ready in Minutes. Add it just 10 minutes before the end of your cooking time and you have perfectly cooked rice for your new family favorite!

Ingredients for turkey wild rice soup.

With Canadian and American Thanksgiving approaching, this will be the perfect answer to your leftover turkey. Of course, chicken can be used as well and why not make life easy and pick up a rotisserie chicken on your way home so that your dinner is ready in record time!

Turkey Wild Rice Soup made in 40 minutes!

Nutritious Rice Blends Make Healthy Meals Easy

Floating Leaf Fine Foods offers many delicious choices as compared to regular white rice. Not only is it healthier but many of our products are organic and gluten free.

Take a peek at just a few of our popular picks!

Prairie Blends

Gourmet Blends

Thank you to Robyn from Simply Fresh Dinners for creating this deliciously healthy, comfort food. You can find more of her fabulous recipes on her Instagram and Facebook feeds.

Turkey Wild Rice Soup with Organic Quick Cooking Rice

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Course Main Course
Cuisine American
Keyword turkey soup, wild rice soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 260 kcal

Ingredients

  • 8 cups chicken broth low sodium
  • 1 tablespoon italian seasoning dried
  • 1 clove garlic minced
  • 3 ribs celery chopped
  • 2 carrots peeled and sliced
  • 1 package Floating Leaf Organic Wild Rice Quick Cook
  • 1 cup broccoli chopped
  • 1 cup mushrooms sliced
  • 1/4 cup parsley chopped
  • 3 green onions chopped
  • fresh thyme optional, to garnish
  • pinch red pepper flakes optional

Instructions

  1. Pour chicken broth into pot and add Italian seasoning, garlic, celery, and carrots. Season with salt and pepper and cook for 15 minutes.

  2. Stir in the rice, turkey, green onions, parsley, basil, broccoli, mushrooms and crushed red pepper flakes. Cook on medium heat until veggies are tender and rice is cooked; about 10 - 12 minutes.

  3. Serve immediately.  

Robyn and her foodie friends will be creating many more healthy rice dishes for us in the coming months so stay tuned for some serious taste bud teasing and inspiration for your kitchen!

Stay connected! Follow Floating Leaf Fine Foods on Facebook or Instagram for daily healthy recipe inspiration!

 

A healthy way to use your leftover turkey with organic wild rice #plantbasedprotein, #turkeysoup #wildrice #organicwildrice

  1. In a large pot, combine 1 cup of Floating Leaf Wild Rice and 4 cups of water.  Bring to a boil.
  2. Reduce heat, cover & boil for 30 minutes.
  3. Turn off heat & let stand, covered for 30 minutes.
  4. Drain.

Yields 10 x 1/3 cup servings.