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Home > FREEZE DRIED & DEHYDRATED FOODS > CEREALS,GRAINS & PASTAS
Long Grain Brown Rice-26 lb, 4 Gallon Pail
Long Grain Brown Rice-26 Lb Pail

Long Grain Brown Rice-26 lb, 4 Gallon Pail

Item Id: AF-5-40001
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Description

Augason Farms Long Grain Brown Rice is gluten free and stays fluffy after cooking. It’s great for use in salads, casseroles and stir-fry dishes. Brown rice bran and germ layers contain more nutrients than white rice, making it a naturally healthy choice to add to your food storage supply and for everyday use.

  • 7 year shelf life*
  • 262 servings
  • 26 lb, 4-gallon pail
  • Non-GMO
  • For emergency food storage, camping or everyday use

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes


Tropical Fruit, Rice & Tuna Salad
1 cup water
3/4 cup Augason Farms Long Grain Brown Rice
2/3 cup plain or vanilla yogurt
1 can (8 ounce) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwis - peeled & sliced
1 medium mango - peeled, seeded & chopped (about 1 cup)
1 can (5 ounce) white tuna – drained & flaked
1 tablespoon coconut, toasted

In 1-quart saucepan, heat water to boiling.  Stir in brown rice.  Reduce heat to low; cover and simmer about 20 minutes or until rice is soft or all water is absorbed.  Uncover, cool 15 minutes.  Refrigerate at least 1 hour or until cold.  In medium bowl, mix rice, yogurt and reserved pineapple juice.  Cover; refrigerate 1 -2 hours to blend flavors.  Cut kiwi slices into fourths.  Gently stir kiwi, pineapple, mango and tuna into rice mixture.  Sprinkle with coconut and refrigerate.  Serves 4.

Brown Rice Cheesy Casserole
2 1/2 cups cooked Augason Farms Long Grain Brown Rice
4 green onions, chopped
1 cup low-fat creamy cottage cheese
1 teaspoon dillweed
1/4 cup freshly grated Parmesan cheese
1/2 cup milk, skim or low fat
1/2 teaspoon mustard

Combine cooked rice, onions, cottage cheese, dillweed, Parmesan cheese, milk and mustard in a mixing bowl.  Stir gently until well blended.  Pour into a casserole dish sprayed with nonstick cooking spray.  Bake at 350°F for 15 to 20 minutes.  Serves 4-6.

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