Do you want free weekly help? Get
the next healthy recipe or nutrition tip

Goose Valley Wild and Brown Rice Review

Whole grains, less processing, and fewer ingredients. All three are trends in food that this product delivers.

I received free samples of Goose Valley Rice: Brown and Wild Rice Fusion, Natural Wild Rice, and Organic Wild Rice. My previous experience with wild rice has been a box of Uncle Ben’s Long Grain and Wild Rice. I’ve been wanting to step out of this convenience-type rice and make whole grain wild rice from scratch, so these samples came in the perfect time.

What I like about it:

  • Nutrition: high in fiber, high in protein, and has zero sodium (Uncle Ben’s Ready Whole Grain Medley Brown and Wild has 730 mg sodium a serving).
  • Ingredients: just rice, no salt or any other weird ingredients.
  • Taste: the wild rice alone was chewy, earthy, and nutty. We liked it. My husband preferred the brown and wild rice mix though because it was milder in flavor.

What I don’t like about it:

  • Not much! The two types of wild rice need 50 minutes to cook, while the brown and wild rice mix needs 30, and that might be too long for some. It wasn’t a problem for me though. I started with the rice first and got the rest of the meal prepped and cooked meanwhile.
  • I wasn’t enthusiastic about the word “natural” on the front of one of the packages. It doesn’t mean anything.

The instructions say to add salt and season to taste. To keep it low in salt and high on flavor, I added other spices and herbs. For one package, and after the rice was completely cooked, I stirred in:

  • 1/2 tsp dried celery flakes
  • 1 tsp dried parsley leaves
  • 1/4 tsp salt (adds 600 mg sodium for 4 servings, 150 mg for each)
  • 1/4 tsp pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

Cooked wild rice. Very interesting. It started it out completely black, then the outer shell broke apart exposing the inside of the grain as the rice cooked.

Cooked Wild and Brown Rice Fusion

You can have fun with the spices. Maybe next time I’ll try turmeric, paprika, thyme, rosemary, or oregano. We liked the rice and would buy it again. Being high in protein and fiber, low in salt, and no processing, it’s the perfect addition to any healthy diet.

Do you like rice? Do you have a favorite whole grain variation?

Let's stay connected. Sign up for weekly updates!

Comments on this entry are closed.

  • ruba November 11, 2010, 9:03 am

    I liked the idea of adding the spices and herbs, will keep it in mind for lunch today, we dont have the convenience type available here and since the wild rice made everything (purply) I found the solution in cooking the whole pack for an hour and then freezing it in small servings, I add them to my brown rice straight out of the freezer, it keeps the color of the dish intact and speeds the cooking, and I hope some of the health benefits are left (what do you think!)

  • Lauren Slayton November 11, 2010, 11:07 am

    I love rice and I’m contemplating a rice cooker. My favorites are brown and black I add green tea bags to the water before adding rice. I also slice in fresh ginger. I don’t know this company, good suggestion.

  • Nour El-Zibdeh, RD November 13, 2010, 9:37 pm

    Ruba: thanks for the comment. I love your idea of freezing wild rice and adding it to brown rice. I don’t know how much nutrients it will retain but freezing is actually not as bad as we thought.

    Lauren: thanks for stopping by. I have to try green tea bags! Sounds like you have a very aromatic rice!