Saturday, May 29, 2021
Bald Eagle and Chicks
Sunday, May 23, 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
Wednesday, May 19, 2021
How to Clean White Rice - Martha Stewart
Martha's tip for making light, fluffy rice: rinse the grains before cooking to remove excess starch.
Friday, May 14, 2021
Cajun Shrimp and Rice | Food Network
Get a taste of the Bayou with this flavorful Cajun shrimp recipe.
Cajun Shrimp and Rice
Recipe courtesy of Food Network Kitchen
Total: 20 min
Prep: 14 min
Cook: 6 min
Yield: 4 servings
Level: Easy
Ingredients
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)
Directions
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Photograph by Antonis Achilleos
Courtesy Food Network Magazine
Tuesday, May 11, 2021
Rice at Three Weeks
Sunday, May 2, 2021
If You’re Not Eating Rice for Breakfast, You Should Be
Fry it with bacon and eggs for the ultimate savory meal.
By: Leah Scalzadonna
I am a big proponent of rice for breakfast. In fact, one of my favorite comfort dishes is a simple combo of white rice, runny fried eggs and a little salt and pepper. It might sound a bit unusual, but is it really so different than eating toast in the morning? They’re both carb-y, delicious and easy to cook, which sounds like a win in my book.
Don’t just take my word for it, though. If you want to switch up your breakfast by cooking with rice, look no further than Jet Tila’s Bacon and Egg Fried Rice class on the Food Network Kitchen app. Jet’s five-star fried rice is all about comforting flavor, which he develops in stages as he cooks bacon, a few veggies, rice and eggs. It’s a dish Jet learned to cook with his grandmother when he was three years old, and one he still loves to this day.
Though this recipe is quick and easy, Jet has a few tricks up his sleeve to make it even simpler. To start, Jet suggests that if you don’t have rice on hand (or just aren’t the best at making it), call up your local Asian restaurant and ask for a dollar or two of fried rice. As Jet says, “The secret to really great fried rice is perfectly textured, fully-grained rice. And who makes rice the best? The people who do it by the 25-pound or 50-pound per day.”
Next, Jet emphasizes the importance of letting bacon cook undisturbed. He says the bacon will sear and eventually lift from the pan on its own —and if it doesn’t, it’ll stick in little bits that are really easy to scrape up. His final (and most important piece of advice)? Once the rice and eggs are added to the pan, keep tossing to ensure that the rice gets fully coated with the eggs — as Jet explains, the egg will envelop the rice and create a rich and fluffy texture.
Once the rice is cooked, Jet incorporates a few splashes of oyster sauce and soy sauce, leaving you with a perfectly flavored fried rice that’s not too salty or weighted down. Garnish with scallions and white pepper and it’s ready to eat. Full of bacon, eggs (and even a few hidden veggies), this is a morning dish that’s sure to satisfy. We’re willing to bet that once you try it, you’ll never doubt rice for breakfast again.
Article Source: https://www.foodnetwork.com/fn-dish/recipes/bacon-and-egg-fried-rice
By: Leah Scalzadonna
I am a big proponent of rice for breakfast. In fact, one of my favorite comfort dishes is a simple combo of white rice, runny fried eggs and a little salt and pepper. It might sound a bit unusual, but is it really so different than eating toast in the morning? They’re both carb-y, delicious and easy to cook, which sounds like a win in my book.
Don’t just take my word for it, though. If you want to switch up your breakfast by cooking with rice, look no further than Jet Tila’s Bacon and Egg Fried Rice class on the Food Network Kitchen app. Jet’s five-star fried rice is all about comforting flavor, which he develops in stages as he cooks bacon, a few veggies, rice and eggs. It’s a dish Jet learned to cook with his grandmother when he was three years old, and one he still loves to this day.
Though this recipe is quick and easy, Jet has a few tricks up his sleeve to make it even simpler. To start, Jet suggests that if you don’t have rice on hand (or just aren’t the best at making it), call up your local Asian restaurant and ask for a dollar or two of fried rice. As Jet says, “The secret to really great fried rice is perfectly textured, fully-grained rice. And who makes rice the best? The people who do it by the 25-pound or 50-pound per day.”
Next, Jet emphasizes the importance of letting bacon cook undisturbed. He says the bacon will sear and eventually lift from the pan on its own —and if it doesn’t, it’ll stick in little bits that are really easy to scrape up. His final (and most important piece of advice)? Once the rice and eggs are added to the pan, keep tossing to ensure that the rice gets fully coated with the eggs — as Jet explains, the egg will envelop the rice and create a rich and fluffy texture.
Once the rice is cooked, Jet incorporates a few splashes of oyster sauce and soy sauce, leaving you with a perfectly flavored fried rice that’s not too salty or weighted down. Garnish with scallions and white pepper and it’s ready to eat. Full of bacon, eggs (and even a few hidden veggies), this is a morning dish that’s sure to satisfy. We’re willing to bet that once you try it, you’ll never doubt rice for breakfast again.
Article Source: https://www.foodnetwork.com/fn-dish/recipes/bacon-and-egg-fried-rice
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