Long Grain and Wild Rice Mix

Store uncooked mix in an airtight container in a cool, dry pantry indefinitely. Cooked rice keeps refrigerated up to 5 days or frozen for 3 months.

Use a 2:1 water-to-rice ratio and bring to a boil, then simmer covered for 45–50 minutes until both grains are tender.

Fluff with a fork after cooking; don't stir during cooking, as this releases starch and makes it gummy.

Wild rice can crack open slightly when fully cooked—this is normal.

Toast the dry mix in a dry skillet for 2–3 minutes before adding water to deepen the nutty flavor.

Roasted vegetables (Brussels sprouts, carrots, mushrooms)

Chicken, turkey, or lean pork

Dried cranberries, toasted nuts, fresh herbs (thyme, sage)

Creamy sauces or broths

Using too little water or not simmering long enough; wild rice needs more time than plain white rice.

Stirring frequently during cooking, which breaks down the grains and makes the texture mushy.

Confusing 'wild rice' with actual wild rice (100% wild rice cooks longer and tastes stronger).