Naked, Wild & Free™

  • Item #16294
  • GTIN #00030004162947
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Naked Wild and Free

Naked oats, both red and white sorghum and wild rice combine to create this versatile, whole grain, gluten-free blend. Ancient grain sorghum finally gets its moment in the spotlight in this blend that serves as easily in a breakfast porridge as it does a hearty soup or pilaf.


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Pack size: 6/2 lb sleeves
(12 lbs. per case)

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  • GFGluten Free
  • HIHeirloom Ingredients
  • KKosher
  • NGNon GMO


PREPARATION AND COOKING INSTRUCTIONS

Stovetop: Bring 2 ¼ qts. water or stock to a boil. Stir in 2 lbs. Naked, Wild & Free, reduce heat and simmer covered for 50-55 mins or until desired texture.
Steamer: In a full hotel pan, combine 1½ qts. hot water or stock with 2 lbs. Naked, Wild & Free. Steam uncovered for 45-50 mins or until desired texture.
Combi Oven: In a full hotel pan, combine 2 qts. hot water or stock with 2 lbs. Naked, Wild & Free. Cover and cook for 45-50 mins. at 350° F or until desired texture.
Convection Oven: In a full hotel pan, combine 2 qts. hot water or stock with 2 lbs. Naked, Wild & Free. Cover and cook for 45-50 mins. at 350° F or until desired texture.

YIELD: 28 half-cup servings

Ingredients

Gluten-free whole oats, white sorghum, red sorghum, wild rice

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Ancient grain

Lauded as “the new quinoa”, sorghum is an ancient grain that has been cultivated for thousands of years. A good source of iron, sorghum is also naturally gluten-free. Red sorghum in particular is highly prized for its antioxidant properties.

Cooking tip

Naked, Wild & Free showcases well in both hot and cold applications. When served chilled, we recommend adding an extra ½ cup liquid and cooking for an extra 2 to 3 minutes. After cooking, let stand covered for an extra 5 to 10 minutes before chilling. Slightly overcooking the grains will help counteract the hardening that occurs when they are combined with an acidic dressing or ingredient such as vinegar or citrus.