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NEAR EAST Quinoa
This quick and easy to use dish combines a blend of quinoa and brown rice with olive oil and rosemary.
QUINOA, PARBOILED LONG GRAIN BROWN RICE, SALT, MALTODEXTRIN, YEAST EXTRACT, ONION POWDER, GARLIC POWDER, DRIED ROSEMARY, DRIED PARSLEY, TOMATO POWDER, DEXTROSE, SUGAR, CITRIC ACID, SPICES, TAPIOCA MALTODEXTRIN, NATURAL FLAVOR, SUNFLOWER OIL, OLIVE OIL, TOCOPHEROLS (PRESERVATIVE)
CONTAINS SOY AND WHEAT INGREDIENTS.
Range Top Directions 1. In medium saucepan, bring quinoa and brown rice blend, 2 cups water, and 1 teaspoon olive oil to a boil. 2. Turn heat to a medium boil, add contents of Spice Sack and mix well. 3. Boil gently with lid on for 19-22 minutes until water is absorbed. 4. Remove from heat. Let stand for 5 minutes. Fluff with a fork before serving. About 2 1/2 cups prepared. High Altitude Preparation: At high altitudes, increase water to 2-1/4 cups and cook time by 5-10 minutes. Low Fat Directions: Follow package directions, except omit olive oil (See nutrition information for sodium content). Microwave Directions: 1. In round 2 quart microwaveable glass casserole, combine quinoa and brown rice blend, 2 cups water, 1 teaspoon olive oil, and contents of Spice Sack. 2. Cover; microwave at high for 6 minutes. Stir. 3. Cover; microwave at high for 9 to 12 minutes or until all water is absorbed (Microwave ovens may vary. Adjust times as needed). 4. Let stand about 5 minutes. 5. Fluff lightly with fork before serving.
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