Arkansas Women Blogger, Keri Bucci who writes at My Table of Three, likes to keep it simple yet full of flavor. On today’s Foodie Friday, she’s sharing one of her family favorites – Mushroom Brown Rice. While Keri uses instant rice, you could easily prepare it my favorite way – Perfect Brown Rice Every Time – using Riceland’s Long Grain Brown Rice.
Or, you could use one of Riceland’s newer products – Premium Brown Rice Boil in Bag which cooks in only 10 minutes!
Features of Premium Brown Rice Boil in Bag:
Cooks in 10 minutes
Made from premium long grain brown rice
Cholesterol Free
Sodium Free
Gluten Free
Fat Free
No MSG
Rice kernels stay separate when cooked
Consistent cooking results
Grown by American family farmers in Arkansas and Missouri
(Photos courtesy of Riceland Foods)
For additional recipes using Riceland’s boil-in-bag white or brown rice check out the round-up of great ideas on Riceland’s web site. I’m anxious to give these suggestions a try soon.
I know we’ve shared this before, but I still absolutely love this video of the Martin Family, a former Cross County Farm Family of the Year, featuring former Miss Arkansas Rice, sweet Jenna Martin. If you can watch this without getting a lump in your throat or a tear in your eye, I’d be shocked.
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 evidencethat the ruler loved qubooli, a type of mega-biryani with rice, split chick peas, dried apricot, basil, almond and curd.
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.
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.
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.
Swathi (Ambujom Saraswathy) was born in Trivandrum Keral, Indiaandblogs at Zesty South Indian Kitchen. She loves to explore cuisines from all over the world. She has a weakness for freshly baked bread and is still counting all the recipes she would like to try. After earning her PhD in microbiology and working in Japan, Sweden and the U.S., Swathi is now a Texas stay-at-home mom to two wonderful young kids. Her loving husband is her primary taste-tester who gives an up or down vote for the dishes she makes. Please connect with Zesty South Indian Kitchen’s Social Media Facebook, Twitter, Pinterest,Google Reader and Instagram.
Sometimes you plan for dinner and sometimes you dig in the fridge and freezer and see what you can make up! (The later happens at my house more often than not or at least more often than I’d like to admit.)So to keep up with my unfortunate habit, I usually keep my “pantry” stocked with staples that turn any meal in to magic.And, because my husband loves the white things on his plate most, that usually involves a trip to my rice shelf.With an iron skillet or crockpot, a protein and some rice, you can turn a dinner that was going to be an afterthought into a….I was going to say work of art, but who cares what it looks like when it tastes good?!?!
Sure, there are a bajillion version of stuffed bell peppers on the interwebs and in your dusty cookbooks on your shelf.Your grandma probably has a version that she cooked when you were little and your college roommate just discovered this delectable delight to wow the hungry, post recess and workday mouths at her table.Below is Mrs. McKinney’s version when she is desperate to clean out some items in the fridge and still make the hubby, who likes a hearty meal, happy.
Keisha McKinney; Stuffed Bell Peppers {National Rice Month}
Ingredients
4 bell pepper
1 pound lean ground beef
½ cup frozen seasoning blend (onions and friends) minced garlic
1 tomato, small diced or 1 can diced tomatoes
2 cups cooked Riceland rice (leftover is fine!)
1 jar pizza sauce or tomato/marinara sauce
3 T spicy ketchup
1 Tablespoon Worcestershire salt and pepper to taste
Instructions
In a large stockpot, bring enough water to cover peppers to a boil. Place peppers in boiling water and cook for 5 minutes. Immediately remove from water and drain.
Set on a plate or paper town to rest.
Keep enough water to cook rice as directed on back of bag and pour out rest.
Pour water in a smaller saucepan and bring water back to a boil. Salt water and pour in rice. Cook as described on package. (I use a quick cooking rice. If you are using a brown rice or different kind, you will need to include prep time for the rice to cook)
Brown ground beef. Set aside on a paper towel lined plate to drain excess fat.
In pan with meat drippings, brown onions/seasoning blend with a little minced garlic.
Once onions are translucent, add tomatoes and stir together. If using canned tomatoes, cook until most of sauce has reduced.
In a small bowl, stir together pizza sauce, ketchup and Worcestershire.
Season to preference.
Remove vegetable mixture from heat and stir in rice, browned meat, and half of pizza sauce mixture.
Stir all together and fill inside of bell peppers with meat mixture. Use mixture evenly between 4 peppers.
Top with remaining pizza sauce mixture.
Bake at 350 for 18-20 minutes. Some prefer to top theirs with cheese while it bakes, you make the call!
And, if you didn’t think a recipe was enough of a tip today, here’s something that might help your sanity and save some clean up.Use a muffin tin to bake your stuffed pepper.Stand them up in the little muffin holes and bake them just as you would in a glass dish.I even threw in some chocolate pumpkin muffins around my peppers and dessert cooked at the same time! #multitasking
Enjoy your evening, round off your plate with something green, and unpack the day together around your favorite dinner table spot!
Our reigning “Arkansas Rice Queen,” Keisha (Pittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.
ARWB is proud to support our Arkansas rice producers and farm families in September during National Rice Month.
Rice production is concentrated in six states: Arkansas, California, Louisiana, Mississippi, Missouri and Texas. The Mississippi delta, which includes areas of Arkansas, Louisiana, Mississippi and Missouri, is the largest rice-producing region, with Arkansas accounting for over 50% of the total U.S. rice acreage. US Rice Federation
So, just how important is rice production to our economy, environment and diet? “Reporter Sarah Gardner says if you’re eating more rice in your meals these days, you’re not alone. Thanks to consumers with more adventurous tastes and changes in America’s ethnic makeup, rice consumption has grown dramatically. Rice farmers in Louisiana bring in a double harvest in their rice fields: rice and bright red crawfish. Meet an Arkansas farmer raising special rice for Japanese diners. And a California rice grower gets some help from school children in saving wild duck eggs.” See what America’s Heartland has to say
Rice co-products:
Rice Flour—Broken kernels of rice (white or whole grain) are separated from whole kernels during milling and are ground into rice flour, also called rice meal.
Rice Bran—Rice bran removed during milling contains dietary fiber and antioxidant-rich phytochemicals that have been found to help reduce the risk of heart disease, certain cancers and type II diabetes.
Rice Bran Oil—Oil extracted from rice bran has unique nutritional and culinary properties. It has a nut-like flavor, good shelf stability and is favored by some chefs for applications such as frying.
Rice Syrup—Mild flavored sweet syrup from rice (with range of concentrations and sweetness levels) can be substituted for sugar, honey, corn syrup, molasses or maple syrup. U.S.Rice
Cooking Rice
There are many different methods for cooking rice. When deciding which method to use, consider:
Type and form of rice being used.
Recipe and desired finished product
Cooking equipment available
Time available
Skill level of person cooking rice
Proportion of rice and cooking liquid
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general ‘rule of thumb’ is 2 to 1 (2 parts liquid to 1 part rice by volume). However, it is important to note that different rice types may require slightly less or slightly more liquid. Check the package instructions to verify the proper ratio of liquid to rice and cooking time for the specific rice you are using.
Rice Cooking Methods – Simmering or Steaming
Simmering/steaming can be done in a pot on the stove, in a pan in the oven or in a rice cooker.
PILAF METHOD The pilaf method begins by sautéing rice in butter or oil, often with herbs or aromatic vegetables (onions, celery, garlic, etc.), and then adding a measured amount of flavorful liquid (usually stock) for simmering.
BOILING METHOD The boiling method, sometimes referred to as the “pasta method,” produces tender grains of rice that are completely separate and not sticky. The method is sometimes used for rice that will be used in soups and salads.
RISOTTO METHOD The risotto method cooks rice at an active simmer while stirring in hot flavorful liquid (usually a combination of stock and wine) in small increments until the rice is tender. US Rice
For some delicious recipes for rice from our ARWB members, check out Riceland.com.
I’m so excited to bring you this outstanding program for Megaphone Summit – Foodie Friday 2016, and I look forward to seeing each one of you very soon. After reading about our phenomenal speakers, head on over to Megaphone and registerif you’ve not already done so. Hurry! Registration ends soon.
September 9, 2016
10 a.m. – 4 p.m.
Pratt Place Inn
Fayetteville, AR
Patricia Barnes
Sister Schubert
“I have always believed that each of us has dreams and desires and talents waiting to be uncovered. They start with a tiny see: a seed that we “cast” or plant, so that it can take root and grow. A seed must be cultivated with patience and love,and through faith it will take root and prosper. We cannot see what is taking place underground, yet we anticipate the arrival of that first bud, the spirit of the flower. For each of us, every seed we sow has great potential, but it is up to us to feed our dreams, nurture our ideas, an have faith that our talent will blossom. A seed, however, is just a seed, without hard work and care.
I did not wake up one day and decide that I wanted to be the head of a very successful company, but each step along the path from my kitchen table to the boardroom at Sister Schubert’s Homemade Rolls helped to prepare me for the next step. I tended each idea, each seed, with careful attention and with faith, and eventually they grew into a company that I am proud of, and I am grateful that it carries my name. I am still learning and growing, and I believe every day brings another opportunity to use the gifts God gave us: faith, hope and love.” from Cast You Bread Upon the Waters
Patricia (Sister Schubert) Barnes is a highly successful businesswoman and philanthropist whose generosity literally reaches across the globe. She’ll be sharing the story of her success, of her cooking and of her life. “Never believe that where you are right now is where you will stay. Pray, have faith and try to be of service to others.” These are the words on which Sister has stood for most of her life and are demonstrated daily through her own personal experiences.
Chef Matthew R. McClure
The Hive, 21 C Museum Hotel Bentonville
Named a semifinalist for “Best Chef, South” for 2014, 2015. and 2016 Beard Foundation Awards, Chef Matt McClure was born and raised in Little Rock, where he realized his passion for food. After studying at Vermont’s New England Culinary Institute, McClure honed his skills in Boston and worked at a number of restaurants including No. 9 Park under the direction of Barbara Lynch, a 1996 Food and Wine Magazine Best New Chef and a 2003 Beard Award winner for Best Chef of the Northeast. His next posts were at Troque, a boutique restaurant and wine bar and at Harvest located in the heart of Harvard Square, where everything was based on the region’s freshest seasonal products. After years in Boston, the lure of his home was strong and McClure returned to Little Rock, where he worked under Chef Lee Richardson at Ashley’s at the Capital Hotel.
During his tenure, McClure developed a deep appreciation for local ingredients, reinforcing his passion for Arkansas’ food culture. Showcasing the region’s farmers and culinary landscape, McClure’s menus are true to the High South, highlighting ingredients such as black walnuts, freshly milled corn meal, hickory smoked hams, peaches, melons and sweet onions. He describes his food as having Arkansas terroir which means he relies on common locally grown ingredients with their own nuances of flavor determined by the climate and soil in which they were raised.
Chef McClure will be preparing dishes with ingredients found locally. “Great local ingredients give me the ability to offer a unique culinary experience, and I am proud to be from this region as well.”
Helen Lampkin and Ashley Pointer
My Brother’s Salsa and Helen’s Table
What started as Helen’s approach to making the ordinary things in life extraordinary became a family owned and operated business focused on sharing gifts of food around the table.
Helen Lampkin, learned to love cooking as a child while helping her Dad in the kitchen. When her oldest brother gave her a recipe for salsa she put her own spin on it and continued to share her brother’s salsa with family and friends for several years until she finally launched her company in 2003.
The first jar of My Brother’s Salsa hit the store shelves in 2004. Today, this family-owned and operated business has expanded from just her brother’s original recipe to nine different flavors of salsa; including black bean and corn, fire roasted, house, and tomatillo, along with seasonal small batch salsas in cucumber tomato (Mediterranean), Hatch green chile, peach tomatilla, and cranberry orange flavors. The company also recently began making their own line of whole grain organic tortilla chips.
Lampkin said she is also working to rebrand her small-batch salsas under a new sub-brand called Helen’s Table. She’s developing a whole line of new products, from functional art, to decor, tables, and chile roasters. In her spare time, she makes and sells handmade brooms.
Writers’ Panel L to R: Madison Hofmeyer, Laurie Marshall, Heather Disarro, Mel Lockcuff, Talya Boerner, Lyndi Fultz, Sarah White
These incredible, proven writers are ready to answer your questions about your writing issues and concerns. Need style advice? How about writing for publication? Want to know how to make your writing attract more clients? How’s your grammar? Can you become a better storyteller, recipe writer, restaurant reviewer or travel writer? Get your questions ready and be prepared to participate in the discussion.
Debbie Arnold, Foodie Friday Planner
Keisha McKinney and Talya Boerner- Registrars
Lyndi Fultz, Kellee Mayfield and Jodi Coffee – Hostesses
10:00 Registration
10:30 Welcome & Introduction of Keynote Sister Schubert
11:45 Helen Lampkin and Ashley Pointer — Entrepreneurship
12:30 – 1:15 Break for Lunch (on the grounds of Pratt Place Inn)
My husband had a birthday at the end of last month.And, as is customary on this occasion, he received several gifts and cards.One card particularly intrigued me.It held a wad of cash (wahoo!!!) and a note, “since you don’t really have anywhere to go out to eat in your town, buy a treat for yourself on us.”
In the moment I laughed, agreed and was also thankful for the sentiment.
But, as his birthday money kept burning a hole in my pocket (did you catch that!) I started thinking more about our new little town.
South Arkansas is full of towns like mine; places with few eateries, the usual suspects when it comes to fast food, and probably one or two sustainable optional varieties.We look at the town, we assume its cookie cutter, and always default to our favorite spot.
I’ve heard several people locally talk about their favoritebut usually it involves an eye roll, a deep sigh and a grunt.So one day this past week, I did a little drive by during my lunch break.While I was able to hit them all during my lunch break, I had to remind myself I am very efficient with time, and we do have lots of variety in this town of mine.
I’ll begin at the red light by my house. There sits a busy gas station at the intersection by the high school.And if you were to sit across the street beginning at 10:45am, you would see a full parking lot for 2 hours.Business men, ladies, and construction workers; they come and go in the same pack in which they arrive.Inside you find people who know your name, a lavish salad bar and a daily changing “hot plate”.It meets the 1st requirement for local dive flair – if the parking lot is full, its gotta be good!
A shift from there to the town square will fill your culinary treasure box.A Mexican street truck adorns one corner and shares the parking lot with Dish Network and the DeQueen Bee, our local paper. Flanking the opposite corner is Stillwell’s Restaurant. If you ever come to town and want to meet me for lunch, this is where we will be. Open for breakfast and lunch, the daily special is always on point. French Dip Friday, meatloaf sandwich on ciabatta, and that chicken spaghetti!!! If none of those entice you, their southwest panini with a cup of potato soup leaves a little room for the homemade peanut butter pie that will make you want to slap yo’ mama in the face!The wifi always works, the iced coffee drinks flow til 2pm, and the people….they smile and ask your story.
The rest of the town square sits perpendicular to the Pilgrim’s plant and with it brings a slew of special local options.A tortilla factory! 2 mexican supermarkets, 1 of which apparently begins slow roasting carnitas on Friday night and it is all gone by noon every Saturday.Mary’s Gorditas is only open on the weekend (nuff said!). And, another famed taco truck that I can vouch for.Even a gringo can order the hand patted sopas on a Saturday for lunch! If that’s not enough around the block is a local carniceria that has the best cut of steaks and in house seasoned taco meat. (you are wanting to come for a visit now, aren’t you!)
Oh, I’m not done.We have a pandaria (Mexican bakery).A Mexican ice cream shop.A Baskin Robbins in the gas station (one of the busiest Tiger Mart’s in the state thank you Greyhound). An in town produce stand that runs year round with everything from the farm on the edge of town.An Asian grocery store at a local flea market. Pruett’s, our local grocery store is the best place for bar b que; the smoke flavor just fills your nostrils as you walk in to get your groceries.Simple Simon’s Pizza has an unusual menu (just give them an hour if you are planning to pick it up!). Then there’s the Country Girls Café that is a new Saturday morning tradition for @bigpittstop and her mister. Pancakes as big as your face and eggs that are light and fluffy.
I’ll round out the tour with the Ranch House Café.My parents discovered this place when they moved us in.It has its own smoke house outside, the usual dinner plate with sides, the unusual handmade fried pies and homemade desserts.I recently learned they make their own grilled veggies that you can substitute for any of the fried stuff.And, if you don’t hear “how y’all tonight,” then you’re probably not sitting at the right place.My dad prefers this place over my cooking and the hubs knows it’s where we will end up if I’ve had a long day.
And, I forgot a stop by NatiBCakes, Fat Chance’s Buffet, Sunrise Buffet, and the Tyson Family Store.
Variety we have.Unique dining experiences pervade.I mean I’ve been here 5 months and haven’t worn these places out yet.Look around and don’t complain, the local stuff is what adds flavor to your town!
Keisha (Pittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.
ttman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.
