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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Konriko Wild Pecan Brown Rice is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
The natural, nutty aroma long-grain brown & wild rice mix with natural pecan flavoring you've loved for over 30 years!
Unit Size: 7oz. (198.4g)
ORANGE & WILD PECAN RICE SALAD Ingredients: 1 (7 oz.) package KONRIKO Wild Pecan Rice 1/3 cup chopped celery 1/4 cup chopped green onion 1/4 cup chopped parsley 1/3 cup chopped toasted pecans 1/2 cup mayonnaise or McIlhenny Farms® Spicy Mayonnaise 1/2 cup plain nonfat yogurt 1 teaspoon grated orange rind 2 (11 ounce) cans mandarin orange sections, drained Steps: Cook KONRIKO Wild Pecan Rice according to package directions, omitting butter. Spoon rice into a large mixing bowl and let cool. Stir in celery, green onion, parsley and pecans. In a small bowl combine mayonnaise, yogurt and orange rind; mix well and pour over rice mixture. Stir until dressing is evenly distributed. Add orange sections and toss gently. Chill until serving time. Serve on a bed of lettuce, if desired. Makes 8 servings.
POSSUM-STYLE CRAWFISH ETOUFFEE If crawfish tails are unavailable in your area, you can substitute one pound of peeled shrimp. Ingredients: 1 (7 oz.) package KONRIKO Wild Pecan Rice 4 tablespoons butter or margarine 1 medium onion, finely chopped 1 green pepper, finely chopped 1 small stalk celery, finely chopped 1 (10-3/4 oz.) can condensed golden mushroom soup 3/4 cup water 1/4 teaspoon ground red pepper 1/4 teaspoon salt 1 lb. peeled crawfish tails, deveined 1/2 cup chopped green onion Steps: Cook KONRIKO Wild Pecan Rice according to package directions. Meanwhile, melt butter in a heavy skillet over medium-high heat; add onion, green pepper and celery and cook until translucent, about 5 minutes. Stir in soup, water, red pepper and salt; bring to a boil, reduce heat to medium and simmer 3-5 minutes, stirring occasionally. Stir in crawfish (or shrimp) and cook 5 minutes longer or until seafood is done. Stir in green onion and remove from heat. Serve over KONRIKO Wild Pecan Rice. Makes 4 servings.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.