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Wegmans Food You Feel Good About
|5 servings per container|
|Serving Size: 0.25 cup dry (45 g)|
|Calories from Fat||10|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||0 mg (0%)|
|Total Carbohydrate||34 g (11%)|
|Dietary Fiber||3 g (11%)|
Lactose free. Vegan. Heart healthy. Whole grain. While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Make foods like Whole Grain 5 rice blend, part of your plan for heart healthful eating. 1/4 cup dry provides 1-1/2 whole grain servings toward your goal of 3 per day. We all need 3 servings of whole grain foods a day. It can be hard to tell how many whole grain servings are in a product - Wegmans whole grain wellness key makes it easy! The number next to the key shows how a serving of this food counts toward your daily goal of 3 whole grain servings. A medley of long grain brown rice, pearled durum wheat, colusari heirloom red rice, sprouted brown rice and wild rice. Visit us at wegmans.com. Chosen with care! Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors or preservatives. We only offer products we love - and we hope you'll love them, too. If not, we'll give you your money back - The Wegmans Family.
Long Grain Parboiled Brown Rice, Pearled Durum Wheat(Grano), Colusari Red Rice, Sprouted Brown Rice, Wild Rice.
Allergens: Contains wheat.
How To Cook: Cooking times may vary depending on your equipment. Stovetop: 1. Bring 2-1/2 cups water and contents of package (salt if desired) to a boil in medium saucepan; stir. Reduce heat to low; cover with tight fitting lid. 2. Simmer 35 minutes. Remove from heat and let stand covered, 10 minutes for water to absorb and grains to become tender. 3. Fluff with fork; season to taste and serve. Yield: 3-1/2 cups cooked. Chef Tip: For fluffy grains, do not stir or remove lid during cooking. Store in a cool, dry place.
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