Hear from Kurt Richter about the start of the transition period in the rice fields and what 2021 season might look like.
Saturday, February 27, 2021
It’s always a great sign when the hardest thing about a recipe is deciding what to call it. I mean, what do you call a chicken and rice recipe that’s not based on one specific recipe, but rather a composite of dozens of different recipes? You call it “Exotic Chicken and Rice Casserole,” that’s what. Enjoy!
Wednesday, February 24, 2021
We are a small, family run food company. Proudly growing California rice for over 100 years, Delivering it to you fresh from our farm.
You Can Find Our Product at One of the Following Retailers:
Casa Lupe Market
130 Magnolia Street Gridley, CA 95948
Sohnrey Family Foods
41 Skillin Lane Oroville, CA 95965
1324 Dayton Road Chico, CA 95928
New Earth Market
864 East Avenue Chico, CA 95926
1475 Tharp Road Yuba City, CA 95993
S&S Organic Produce and Natural Foods
1924 Mangrove Avenue Chico, CA 95926
Sunday, February 21, 2021
Thursday, February 18, 2021
Rice makes up a major part of the diet of more than 3 billion people around the globe. The staple grain is used in savory dishes like Spain’s paella and sweet dishes like Filipino champorado. Rice is believed to have first been cultivated in China, which is also the world’s largest producer of rice today. While there are so many dishes that include this popular grain, we can only show some of the best regional rice dishes that exist around the globe. Here’s how rice is eaten in a few different ways around the world.
Monday, February 15, 2021
Friday, February 12, 2021
Here’s what you need:
Yield: 4 servings with rice leftovers
3 Tbsp. Lemon Pepper
1 Tbsp. Paprika
2 cloves Garlic, minced
1 Tbsp. Olive Oil
2 lbs Chicken Thighs With Skin
1 Yellow Onion, diced
4 cloves Garlic, minced
1 1/2 cup Arborio Rice
1/4 cup White Wine
4 cups Chicken Broth
1 1/2 cup Milk
Pepper to taste
1 cup Parmesan
1/4 cup Parsley (Optional)
Preheat your oven to 350˚F/ 175˚C.
Combine lemon pepper, paprika and garlic in a small bowl. In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)
With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt 2 Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1- 2 minutes). Add the rice and stir until it becomes translucent (1- 2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other 2 Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.