How It's Made: Rice
Friday, July 23, 2021
Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner!
Tuesday, July 20, 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.
Saturday, July 17, 2021
Wednesday, July 14, 2021
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.
1 mug (300g) of 10 minute wholegrain or basmati rice
1/2 s bunch of fresh thyme
200g baby spinach
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
300g mixed mushrooms olive oil
3 cloves of garlic
2x 200g sirloin steaks, fat removed
1 heaped tsp sweet paprika
1 swig of brandy
4 heaped tbsp fat-free natural yogurt
1 swig of semi-skimmed milk
Sunday, July 11, 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
Friday, July 9, 2021
Wednesday, July 7, 2021
This week Gordon is beautiful Puerto Rico cooking up an Island staple Pegao (Crispy Rice) and turning into the ultimate island breakfast!