Saturday, February 27, 2021
Exotic Chicken and Rice Casserole - Food Wishes
Wednesday, February 24, 2021
Find Richvale Natural Foods Products at These Retailers!
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
530.846.5152
Sohnrey Family Foods
41 Skillin Lane
Oroville, CA 95965
530.871.1975
Maisie Jane's
1324 Dayton Road
Chico, CA 95928
530.809.2435
New Earth Market
864 East Avenue
Chico, CA 95926
530.891.9355
1475 Tharp Road
Yuba City, CA 95993
(530) 673-9355
S&S Organic Produce and Natural Foods
1924 Mangrove Avenue
Chico, CA 95926
530.343.4930
Sunday, February 21, 2021
Blue Winged Teal Gray Lodge
Thursday, February 18, 2021
16 Rice Dishes From Around The World
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
One-Pot Lemon Pepper Chicken & Rice
Here’s what you need:
Yield: 4 servings with rice leftovers
Ingredients:
3 Tbsp. Lemon Pepper
1 Tbsp. Paprika
2 cloves Garlic, minced
1 Tbsp. Olive Oil
2 lbs Chicken Thighs With Skin
4Tbsp. Butter
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)
Instructions:
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.
Tuesday, February 9, 2021
Shorebirds in a Sacramento Valley Rice Field
Monday, February 8, 2021
Spanish Rice- Martha Stewart
Thursday, February 4, 2021
Jamie's Quick Beef Stroganoff
Jamie's back with this incredible beef stroganoff recipe. Prime cuts of sliced steak in a delicious creamy yogurt and mushroom sauce livened up with an onion pickle and a dash of brandy. An really quick and tasty dish for all the family.
Rice
1 mug (300g) of 10 minute wholegrain or basmati rice
1/2 s bunch of fresh thyme
200g baby spinach
Pickle
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
Stroganoff
300g mixed mushrooms olive oil
3 cloves of garlic
2x 200g sirloin steaks, fat removed
1 heaped tsp sweet paprika
1 lemon
1 swig of brandy
4 heaped tbsp fat-free natural yogurt
1 swig of semi-skimmed milk
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