Long Grain Brown Rice


Slender long grain rice is less sticky or starchy than short grain varieties. Flavor while cooking with butter, olive oil, salt and bay leaf. A wonderful foundation for all kinds of sweet and savory seasonings, use long grain rice to make pilaf, stir-fries, casseroles and puddings.

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Long Grain Brown Rice Pilaf Print
Serves 4

  • 2 1/2 cups water
  • 1 cup Zursun long grain brown rice
  • 1/4 cup raisins
  • 1/4 cup salted roasted sunflower seeds
  1. Rinse rice under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in rice. Cook, covered, over low heat, until water is absorbed and rice is tender, 40-45 minutes. Do not remove lid or stir while rice is cooking. Let stand, covered, for 5 minutes.
  2. Add raisins and sunflower seeds and lightly toss to blend.

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