Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Wild Rice Porcini Dressing
My Spice Sage customer Barbara Meredith sent in this recipe, and we're really excited to try it out. Dressing, also known as stuffing in some parts of the country, is an excellent side dish throughout the holidays and all year long (particularly alongside roast chicken or pork).
Level of Difficulty:Easy
Cook Time:1 Hours
Prep Time:20 Minutes
- 3/4 cup
Porcini Mushrooms Dried
- 1 /2 cups (about 12 ounces)
finely chopped onions
- 1/2 teaspoon
- 1/8 teaspoon
- 3 cups
- 1 1/2 cups
wild rice, rinsed and drained
- 1 1/2 tablespoons
Pour 1 cup boiling water over the porcini. Let stand 20 minutes. Squeeze liquid out of the mushrooms; chop finely. Save the soaking liquid minus the grit at the bottom of the bowl. Add water to make 3/4 cup liquid.
In a 5- to 6- quart pan, combine the porcini, chopped onions, thyme, nutmeg and 3/8 cup of the soaking liquid. Stir often over high heat until the onions brown, 10 to 15 minutes. Add the remaining ingredients. Cover, bring to a boil. Simmer, covered, until the rice is tender and grains are splitting, 1 hour or more.
May be made 2 days ahead. After cooking, drain well and store rice and liquid separately, covered, refrigerated. Combine liquid and rice; heat to serving temperature, drain well and serve.
We serve this with a smoked turkey, and the leftovers make a fabulous soup.