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Authentic Louisiana cajun recipe from America's oldest rice mill. 100% natural whole-grain brown rice. Special cajun seasonings make this naturally grown Whole-Grain Brown Rice a mouth-watering pilaf. For years before the Conrad Rice Mill was founded in 1912, rice was the constant side dish for nearly every Cajun meal. Whether it was a stew, fish, fowl or meat, there was always rice. And, each Cajun cook added a distinctive variety of herbs and spices to make the rice personal and special. These cooks did not name this "rice pilaf," even though that simply means rice which has been seasoned. Instead, this "rice pilaf" became famous as "Mrs. Comeaux's special rice" or Emile's rice. Remembering those wonderful rice dishes prompted us to share the unique flavor with you. So we've created "Conrad's rice," staying true to the tradition of selecting our own Cajun seasonings to create a flavor that we believe is truly mouth watering. We've given it a proper name, Cajun Brown Rice Pilaf. But, you may enjoy it so much that you'll refer to it by your name. Every Cajun cook would understand. At Konriko, We've been milling rice long enough to become the Oldest Rice Mill in America on the National Registry of Historic Places. We take a good deal of pride in that, because we take our part of the proud food heritage here in Evangeline country very seriously. We are committed to producing the finest products that nature, time, skill, and care can create.
Measure 2 cups of water into a 2 quart saucepan and bring to a boil. Add 3 tablespoons of butter or margarine. Stir in contents of Cajun Brown Rice Pilaf mix. Cover the saucepan, reduce the heat and simmer for 25 minutes or until rice is tender and all water is absorbed. Makes approximately 3 cups.
Whole Grain Brown Rice, Garlic, Salt, Red Pepper, Black Pepper, Tumeric, Onion and Other Natural Herbs and Spices.
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