Tag: National Rice Month

Celebrating National Rice Month with Lyndi Fultz {Riceland}

For several years, Arkansas Women Bloggers has enjoyed celebrating our Arkansas rice farmers and producers through our relationship with Riceland Foods.

Riceland provides marketing services for rice and soybeans grown by its 6,000 farmer-members in Arkansas and Missouri. Each year, its 1,500 employees receive, store, transport process and market more than 125 million bushels (2.5 million metric tons) of grain.

Riceland is the world’s largest miller and marketer of rice and one of the Mid-South’s major soybean processors.

A major rice exporter, Riceland markets rice products under the Riceland label, private labels, as ingredients, and in bulk. Riceland products are sold across the nation and to more than 75 foreign destinations.

Generation after generation of Riceland farmers have planted, cultivated and harvested rice that carries the quality promise of Riceland Rice. That tradition continues today. Each Riceland product is backed by generations of rice farmers whose goal has always been to produce the finest quality rice in the world.

It’s our pleasure to share some of our favorite rice and related products posts some of our writers have created for Riceland’s blog. Check these out:

Lyndi Fultz

Rice and Broccoli Cake

Mini and Spicy Cheeseball Bites

Creamy coconut curry rice with sweet potatoes – https://www.riceland.com/blog/2018/mar/29/creamy-coconut-curry-rice-sweet-potatoes/
Mexican rice-stuffed chicken rollups – https://www.riceland.com/blog/2018/feb/15/mexican-rice-stuffed-chicken-rolls/
Creamy mushroom, chicken and rice soup – https://www.riceland.com/blog/2018/jan/18/creamy-mushroom-chicken-and-brown-rice-soup/
White rice tobouli salad – https://www.riceland.com/blog/2017/dec/21/white-rice-tabouli-salad/
Layered mixed greens and stewed tomato rice dish – https://www.riceland.com/recipes/recipe/layered-mixed-greens-and-stewed-tomato-rice-bake/
Crunchy rice casserole – https://www.riceland.com/recipes/recipe/crunchy-rice-casserole/
Green rice – https://www.riceland.com/recipes/recipe/green-rice/
Heuovos Rancheros and rice breakfast skillet – https://www.riceland.com/blog/2017/aug/24/huevos-rancheros-and-rice-breakfast-skillet/
Bite-size fajita tapas – https://www.riceland.com/recipes/recipe/bite-sized-fajita-tapas/
Personal size cheesy taco casserole – https://www.riceland.com/blog/2017/jun/15/personal-size-cheesy-taco-casseroles/
Creamy spring pea and rice soup – https://www.riceland.com/recipes/recipe/creamy-spring-pea-and-rice-soup/
Grilled chicken curry skewers over brown rice – https://www.riceland.com/blog/2017/apr/27/grilled-chicken-curry-skewers-over-brown-rice/
The ultimate brown rice grain bowl – https://www.riceland.com/recipes/recipe/ultimate-brown-rice-grain-bowl/
Avocado cucumber brown rice sushi – https://www.riceland.com/recipes/recipe/avocado-cucumber-brown-rice-sushi/
Keilbasa and 4 bean skillet over rice – https://www.riceland.com/recipes/recipe/kielbasa-and-4-bean-skillet-over-rice/
Classic gluten-free rice pilaf – https://www.riceland.com/blog/2017/mar/23/classic-gluten-free-rice-pilaf/
Pressure cooker savory meatballs with brown rice – https://www.riceland.com/blog/2017/feb/02/pressure-cooker-savory-meatballs-brown-rice/
Beef and rice empanadas – https://www.riceland.com/blog/2017/jan/05/beef-and-rice-empanadas/
Spicy chicken and saffron rice one-pot – https://www.riceland.com/blog/2016/dec/01/spicy-cheesy-chicken-and-saffron-rice-bake/
Broccoli and cheese rice cakes – https://www.riceland.com/blog/2016/nov/03/broccoli-and-cheese-rice-cakes/
Ground beef strogranoff over rice – https://www.riceland.com/blog/2016/oct/27/ground-beef-stroganoff-over-rice/
Baked chicken marsala and rice casserole – https://www.riceland.com/blog/2016/sep/01/baked-chicken-marsala-and-rice-casserole/
Rice and black-eyed pea salad – https://www.riceland.com/recipes/recipe/rice-black-eyed-pea-salad-6436/
Rice and leek stuffed sole – https://www.riceland.com/recipes/recipe/rice-and-leek-stuffed-sole/

nwafoodie (Lyndi Fultz) is a hub for food happiness. Arkansas Women Blogger member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. nwafoodie conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.

http://nwafoodie.com/

How to Stir Fry with Renee {National Rice Month}

renee birchfield rice stir fry

ARWB member Renee Birchfield shares her step-by-step method for making stir-fried rice on her blog If Spoons Could Talk.

Stir-fried rice is a popular dish not only when dining out, but also for making in our homes. With a little ingenuity, rice, a few vegetables and a bit of protein, if desired, you can whip up a tasty and filling meal for your family in a short amount of time.

[stextbox id=”custom” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”BAF8FF” cbgcolor=”BAF8FF” bgcolorto=”BAF8FF” cbgcolorto=”BAF8FF” image=”null”]”Stir-Frying is defined as frying rapidly over high heat while stirring briskly. It is the Chinese version of the French’s sauteeing, typically done in a wok over high heat. If you don’t have a wok though that is ok, but if this becomes a common method of cooking for you I recommend that you get a good quality one as it does help when cooking.”[/stextbox]

Renee Birchfield

Check out these stir fry ideas from Riceland:

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Duck Fried Rice

brown_fried_rice

Brown Fried Rice

chinesefriedrice_3

Chinese Fried Rice with Bacon and Mushrooms

Share your favorite stir-fried rice recipe w #ARWB #NationalRiceMonth

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vegetarian_fried_rice

Quick and Easy Vegetarian Fried Rice

mandarin stir fry

Mandarin Stir Fry

Have a favorite stir-fry idea or recipe? Share your recipe link with us or tell us about your idea in the comments.

Celebrating National Rice Month with ARWB

rice harvest nat rice month

Arkansas Women Blogger members enjoy a special relationship with Riceland Foods. Not only is this Arkansas-based company headquartered here, it supports and features some of the best farmers and producers in our state. Riceland is unique because it is a cooperative of rice farmers, meaning it is owned by those farmers. Both Riceland and ARWB take tremendous pride in supporting our local farmers and producers.

Several of our members have recipes which have been featured on Riceland’s blog, including this one for Baked Chicken Marsala and Rice Casserole from Lyndi Fultz of nwafoodie which uses Riceland’s Extra Long Grain White Rice.

baked_chicken_marsala_and_rice_casserole_-_vertical

And I can definitely recommend this Lemony Shrimp Scampi over Gold Perfected Rice, the rice preferred by the hospitality industry.

lemony_shrimp_scampi_riceland_horz

Are you a Tex-Mex fan? Then be sure to put this Poblano Rice and Beans with Shredded Fajita Chicken prepared by our spicy gal Heather Disarro from Heather’s Dish.

poblano-rice-and-beans-4

Captain Mom, also known as Rhonda Franz our Girl Friday of everything The Women Bloggers, starts her family’s day off right with a Favorite Way to Eat Brown Rice for Breakfast. I certainly remember eating and loving steaming bowls of rice with sugar and cream especially on cold, winter mornings.

If you struggle with the preparation of brown rice, follow my method for cooking brown rice and your troubles will be gone! give Riceland’s new boil-in-bag brown rice a try.

riceland_brown_rice_for_breakfast

And who doesn’t love a good dessert? Rice can be your go-to ingredient for sweet craving as well as for your savory. Julie Kohl of Eggs and Herbs, Content Creator for ARWB, recently shared her Jumble Cookie recipe — perfect for lunch box treats.

rice_jumble_cookies

I’m really looking forward to experimenting more with Riceland’s Jazmine (Jasmine) Rice in some of the Indian and Thai recipes I’m learning. (Thanks Swathi!)

american_jazmine500.jpg.

Have you checked out the Riceland blog? Here are a few other examples of some of the jewels you’ll find when you do!

Dad’s Best Barbecued Chicken

You don’t have to have a big fancy grill or even a tiny disposable one to have delicious barbecued chicken. I used to think that barbecue was saved for big family picnics or get-togethers at a local park and you …Continue reading…

Kabobs Over Yellow Riceland Rice

It seems like every restaurant that serves kabobs on the menu or every butcher shop that sells pre-cooked kabobs follow a set routine by only offering chicken or beef. I often wonder, why the discrimination over other kabob meats?Continue reading…

Baked Rice Apple Crisp

As the resurgence of Sunday Suppers, potlucks, and general embracing of comfort foods tease us weekly on our social media apps, I am on the constant lookout for family-style desserts that are easy, delicious, and will please all age groups. …Continue reading…

Rice & Black-Eyed Pea Salad

When I think of black-eyed peas, I am instantly transported to a magical place of antebellum homes, magnolia trees, and mint juleps. In my minds-eye, I am sipping the mint juleps and fanning myself from the summer heat and persistent …Continue reading…

Brown Rice Chicken Skillet Dinner

We all have those times when the day is super busy but there is still a desire to put a healthy, delicious meal on the table. This Brown Rice Chicken Skillet Dinner is quick, easy and sure to please even …Continue reading…

Turkey Tetrazzini with Rice

I keep leftover turkey and chicken in my freezer just about all of the time. It comes in handy for those evenings when I need a quick and easy dinner.During the holiday season when the prices are really good, I …Continue reading…

Riceland Rice Ole’

Just about everyone enjoys the spicy taste of Mexican food. From tacos to burritos to enchiladas, we just never seem to tire of all the combinations of meat, cheese, rice, beans, avocados and peppers. While we do enjoy those, one …Continue reading…

Riceland’s Vegetable Dip

In late August and early fall in the South, all thoughts turn to football. And that, of course, means it’s time to tailgate! And while tailgate used to be just that —a picnic on the tailgate of your honey’s pickup …Continue reading…

Taramahoota Pollo Sopa con Arroz

Good friends are such a blessing. And they are especially so when they share delicious, original recipes with you and allow you to share those as you please. My good friend, Chef Liz Bray, created the original version of this …Continue reading…

Cherry Rice Salad

Every Sunday, my in-law’s church hosts a dessert social following the evening sermon. Parishioners bring a variety of desserts to share while they mill around and enjoy each other’s company.  My mother-in-law is always looking for fun new recipes and …Continue reading…

Brown Rice Breakfast Tacos

If Taco Tuesday isn’t a thing in your house, it should be. And if you’re not eating breakfast for dinner on a regular basis, well you should be doing that too. We love Taco Tuesday and breakfast for dinner in …Continue reading…

Chocolate Peanut Butter Rice Pudding

Even though I try not to indulge in sweet stuff too often, every now and then my sweet tooth strikes out in full force. It usually happens in the evening. You know, the times when you are already in pajamas and …Continue reading…

Join me Tuesday, September 27 when I’ll be sharing some of our favorites from Riceland on THV11 This Morning — at 6:15 am (go ahead and set your DVR:)

Bon Appetít Y’all

All recipes and photos courtesy of Riceland Foods.

Alison Chino: Thai Coconut Curry Shrimp {National Rice Month}

thai coconut curry allison

I love a curry.

I enjoy Indian curries with all kinds of lentils and veggies and I also like the fresher feel of Thai curries with citrus flavors and seafood.

These days you can buy your own curry pastes in the grocery store, but there is something sort of nourishing about crushing the garlic and mixing the flavors all together yourself. Making a curry from scratch is not hard, but it can involve a lot of ingredients.

thai coconut curry past

This Thai curry is fairly simple and a lot of the ingredients you might already have on hand, like the spices. Consider tracking down lemongrass and fish sauce a kind of flavor treasure hunt. Both of these make this dish smell and taste divine.

I put together this recipe after ordering a similar dish in a fairly expensive Thai restaurant. It is way less expensive to make, of course, and my whole family enjoys it. (Always a win!)

This is a good curry for the warmer months of the year because it’s not as heavy as many other creamy rice dishes.

Hope you enjoy!

Alison Chino: Thai Coconut Curry Shrimp {National Rice Month}

Ingredients

For the paste:

1 inch ginger root, peeled and chopped
1 stem lemongrass, ends trimmed and sliced lengthways
1 jalepeno pepper
1 teaspoon coriander seed
1 teaspoon cumin
1 teaspoon smoked paprika
1 clove of garlic, peeled and chopped
1 tablespoon lime juice

For the curry

2 cups cooked shrimp
2 cups green vegetables (I used broccoli and sugar snap peas)
1 onion
1 can coconut milk
1 teaspoon fish sauce
Cooked Basmati rice (to serve on the side)
Fresh cilantro (for serving)

Instructions

Make the paste by taking all ingredients and crushing them with a mortar and pestle, or you can use a food processor. I like the mortar and pestle method but you will end up with larger stems of lemongrass. You can leave them large and then pull them out just before serving.
Heat a large skillet.
Add paste and cook for about five minutes.
Add prawns (shrimp), then the coconut milk and fish sauce. Cook for about five minutes before adding green vegetables.
Simmer 5-10 minutes more. Serve with Riceland Long Grain White Rice and garnish with cilantro leaves.

https://arkansaswomenbloggers.com/alison-chino-thai-coconut-curry-shrimp-national-rice-month/

alisonChino

Alison Chino is a born and bred Arkansan who lives in Scotland (soon to be Germany), where she is learning to walk everywhere and to live with tiny appliances. She loves hiking the Scottish Highlands with her husband and kids on the weekends. She’s blogs at the Chino House and she’s pretty much obsessed with Instagram.

rice harvest nat rice month

I think I always have at least one rice dish in a day, and without that I don’t feel like I have had a proper meal. I have felt like that many times while I am traveling. Yes, we people from South India consume rice more than other parts of India. We make dishes with rice for our breakfast, lunch and dinner.

The most flavorful way of cooking rice in India is to make Biriyani, a dish that originated in the royal kitchens of Mughal emperors. Usually rice and meats mainly lamb, chicken, fish etc. are cooked in gravy and then incorporated with separately cooked rice and arranged in layers just like lasagna sans any cheese but with spices. Hyderabadi Nizams have a few vegetarian versions of biriyani; one is called Tahiri (Tehri) Biryani which is made with vegetables, spices and rice. The second one is qubooli, a flavorful combination of lentil, rice and spices the preparation is most like biriyani.

According to the author of The Emperors Table: The Art of Mughal Cuisine, Salma Husian, Aurangzeb, said to be the most devout of the emperors, was a vegetarian for most of his life. Based on the Rukat-e-Alamgiri, a book with letters from Aurangzeb to his son, there is anecdotal evidence that the ruler loved qubooli, a type of mega-biryani with rice, split chick peas, dried apricot, basil, almond and curd.

Qubooli 1

My version of qubooli is different from the book as I didn’t use any almond, holy basil, or dried apricot. It is closer to modern day version. I did use yogurt as in is traditional version. If you want to make it vegan use cashew or any other vegan yogurt. For this recipe you need to cook both split chickpeas and rice separately.

When you cook rice (Riceland Extra long grain rice) you need to make it aromatic using whole spices like caraway, green cardamom, cinnamon stick, bay leaves, cloves and herbs like cilantro and mint leaves. Then make gravy with cooked split chickpeas. Layer the rice and split chickpea gravy alternatively with fried onions, extra herbs and saffron and finally heat them through it once again. Traditionally, you need to seal the pot with dough and cook in low flame which is called “Dum,” an essential part of any biriyani. You can cheat that process with either baking them in oven at 300°F for 10 minutes or even cooking them in a Dutch oven. I used a Dutch oven to finish off cooking qubooli. Make sure not to overcook the rice or split chickpeas or you will get risotto, not qubooli. Any perfect biriyani requires rice should be in separate grains.

Qubooli 5

Here comes the recipe, even though it requires some preparation, in the end it is worth all the effort. You can‘t get this yummy dish at any Indian restaurants, so give it a try.

Swathi Iyer: Qubooli {National Rice Month}

Ingredients

For the Rice

1 cup Riceland Extra Long Grain rice ¼ teaspoon caraway seeds
1 inch cinnamon stick
1 clove
2 cardamom pods
½ of one bay leaf
¼ teaspoon salt
2 teaspoons finely chopped cilantro
1 teaspoon finely chopped mint

For cooking split chick peas

1 ½ cup water
½ cup split chick peas/chanadal
¼ teaspoon turmeric powder

For frying onion

Peanut oil for frying
1 ½ cup chopped onion finely

For Gravy

2 tablespoon oil (Use the one in which onion is fried)
1 clove
1 inch cinnamon stick
¼ teaspoon caraway seeds
1 black cardamom
2 green cardamoms
¼ teaspoon cayenne pepper
½ teaspoon garam masala powder
1 green chili
½ cup yogurt
1/2 cup red onion finely chopped
2 teaspoons ginger garlic paste
¼ teaspoon salt or to taste

For assembly

Cooked drained rice with spices
Cooked split chick peas
¼ cup milk
Juice of 1 lemon
½ teaspoon saffron
2 tablespoons finely chopped mint
2 tablespoon cilantro finely chopped
1 tablespoon onion fried oil

Instructions

Cooking rice 

Cook rice according to manufacturer’s instructions making sure to add the spices and herbs while rice is cooking.
OR you just add water, spices, herbs and rice and cook until it is almost 3/4th done. Set aside

Cooking split chick peas

In another pot cook split chickpeas with turmeric and salt with 1 ½ cup water.
Cook for about 30 minutes until it is cooked well and soft but not mushy.
Drain and set aside.

Frying onion

Fry onion in peanut oil until it is golden brown in color; you need to use low flame as it burns when you fry in higher flame drain; set aside.

Making gravy

In a pan heat oil and then whole spices like green and black cardamom, cloves, caraway, cinnamon sticks and add chopped onion and green chili.
Add ginger garlic paste and fry for another minutes.
To this add garam masala, cayenne pepper then add yogurt and cook for 30 seconds.
Add cooked split chickpeas cook for another 2 minutes; switch off the flame and set aside.

Assembly

In a Dutch oven add a very thin layer of rice at the bottom. Add the gravy and spread it uniformly.
Then add another layer of rice, top with ½ of lemon juice, half of fried onions, half of saffron milk, half of chopped mint leaves and chopped cilantro.
Then add layer of gravy and finally finish with a layer of rice, rest of lemon juice, fried onion, saffron milk, mint and cilantro leaves.
Finally add oil.  Cook it over a low flame for ten minutes with a closed lid.
When you are ready to serve scoop rice from the bottom, that way you get every layer.  Enjoy.

https://arkansaswomenbloggers.com/swathi-iyer-qubooli-national-rice-month/

Tag: National Rice Month

Celebrating National Rice Month with Lyndi Fultz {Riceland}

Lyndi Fultz

How to Stir Fry with Renee {National Rice Month}

Duck Fried Rice

Brown Fried Rice

Chinese Fried Rice with Bacon and Mushrooms

Quick and Easy Vegetarian Fried Rice

Mandarin Stir Fry

Celebrating National Rice Month with ARWB

Dad’s Best Barbecued Chicken

Kabobs Over Yellow Riceland Rice

Baked Rice Apple Crisp

Rice & Black-Eyed Pea Salad

Brown Rice Chicken Skillet Dinner

Turkey Tetrazzini with Rice

Riceland Rice Ole’

Riceland’s Vegetable Dip

Taramahoota Pollo Sopa con Arroz

Cherry Rice Salad

Brown Rice Breakfast Tacos

Chocolate Peanut Butter Rice Pudding

Alison Chino: Thai Coconut Curry Shrimp {National Rice Month}

Comforting Breakfast Rice from Gina K {National Rice Month}

Rhonda Franz: Sensory Activities with Rice {National Rice Month}

Keri Bucci: Mushroom Brown Rice {National Rice Month}

Features of Premium Brown Rice Boil in Bag:

Swathi Iyer: Qubooli {National Rice Month}

Keisha McKinney: Stuffed Bell Peppers {National Rice Month}

BONUS

America’s Heartland {National Rice Month}

Rice co-products:

Cooking Rice

Proportion of rice and cooking liquid

Rice Cooking Methods – Simmering or Steaming