Christmas Rice

Christmas Rice Recipe photo by Taste of Home

Ingredients

• 1/2 cup finely chopped onion
• 3 celery ribs, finely chopped
• 1/2 medium sweet red pepper, chopped
• 1/2 medium green pepper, chopped
• 1 tablespoon butter
• 2 cups chicken broth
• 2 cups uncooked instant rice
• 1/4 teaspoon pepper
• 1/2 teaspoon salt, optional

Directions

1. In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside.
2. In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, pepper, and, if desired, salt. Cover and let stand for 6-7 minutes. Stir before serving.

Nutrition Facts
1/2 cup: 156 calories, 2g fat (1g saturated fat), 7mg cholesterol, 362mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Best Buddha Bowl

The ultimate nutrient-packed vegan buddha bowl! Fresh veggies, beans, sauerkraut, and a vibrant turmeric tahini sauce make it hearty and flavorful.

Ingredients

• 1 large sweet potato, cubed
• Extra-virgin olive oil, for drizzling
• 1 watermelon radish or 2 red radishes
• 2 medium carrots
• 1 cup shredded red cabbage
• Squeeze of lemon
• 8 kale leaves, chopped
• 2 cups cooked brown rice or quinoa
• 1 cup cooked chickpeas or cooked lentils
• ¾ cup sauerkraut or other fermented veggie
• 2 tablespoons sesame seeds or hemp seeds
• Turmeric Tahini Sauce, for serving
• Microgreens, optional
• Sea salt and freshly cracked black pepper

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
3. Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
4. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
5. Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
6. Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Planting Rice Seed by Air with Juan "Blancolirio" Browne!

In today's episode of Rice Farming TV we continue to plant our 2020 California rice crop. Juan "Blancolirio" Browne and I watch the loader trucks fill the planes with rice seed, talk about fertilizer shortage and watch the magnificent planes flying on our rice seed. 

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Happy Thanksgiving.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Mango Ginger Rice Bowl

This rice bowl is one of our go-to meals when we're craving something light. It's easy to make, and mango, ginger & basil make it wonderfully refreshing.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 2

Ingredients

• 2 handfuls snap peas, strings removed
• 1 to 2 cups cooked short grain white rice*
• 2 cups shredded green cabbage
• 1 small carrot, sliced into very thin coins
• ½ English cucumber, thinly sliced into coins
• 1 small ripe ataulfo mango, diced
• ½ cup cooked black beans, drained and rinsed
• 2 tablespoons pickled ginger
• ¼ cup thinly sliced fresh basil
• ¼ cup toasted peanuts, optional
• Sprinkle of sesame seeds, optional
• ¼ to ½ avocado, optional

Dressing

• 2 tablespoons tamari, more for serving
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 2 teaspoons cane sugar
• ½ teaspoon sriracha, more for serving

Instructions

1. Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
2. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
3. Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

Notes

*depending on how much rice you like in your bowls - I like ½ cup in mine, my husband Jack prefers 1 cup in his.

To make it in this week's meal plan:

- make double the amount of rice

- save the remaining green cabbage

- save the remaining ½ cucumber

- get a total of 3 mangoes

- save 1 cup extra black beans (ie, the rest of the can)

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

The John Deere Tractors are Fertilizing our Last Fields!

The John Deere tractors are fertilizing our last rice fields in this video! While some of our fields have been planted with rice seed our others need fertilizer before we can flood irrigate them--before we can apply the seed.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Seasoned Rice Stuffing

Rice stuffing for Thanksgiving? You better believe this will become a fast favorite. Rather than deal with soggy breadcrumb-based stuffing, whip up this flavorful and tender rice stuffing for your Thanksgiving turkey, chicken or to eat on its own. I am originally from Panamá, and we ate rice at almost every single meal — and Thanksgiving was no exception when we moved to the U.S. Rice stuffing is great for those with gluten sensitivities or intolerances — or if you happen to be out of breadcrumbs or cubes and need to put something on your Thanksgiving table fast.

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, peeled and finely chopped
• 3 cups water
• 2 teaspoons dried dill
• 2 teaspoons sazón, adobo or poultry seasoning
• 1 tablespoon dried parsley, sage or freshly chopped cilantro
• freshly ground black pepper, to taste
• 2 tablespoons chicken bouillon, or to taste
• 1½ cups long grain white rice

Preparation

1. Heat butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally until onion has softened and is translucent, about 5 minutes.
2. Add water, dill, sazón, adobo or poultry seasoning, parsley, sage or cilantro, ground black pepper, chicken bouillon and rice; bring to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes.
3. Stir, taste and adjust seasonings if desired. Cool completely before using to stuff turkey or chicken.

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Holiday Wild Rice Pilaf With Cranberries And Pecans

This Holiday Wild Rice Pilaf is a perfect side dish for your holiday feast. The wild rice blend, studded with chopped pecans and dried cranberries, is an oil free, easy, one pot dish. It will be a hit at your next dinner party!

 Course Side Dish

 Cuisine American

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 1 hour

 Servings 6

 Calories 223.6kcal

 Author Teresa Sklenicka

Ingredients

• 1 cup wild rice blend
• 2 cups vegetable broth
• ½ onion diced
• 2 stalks celery diced
• 1 carrot grated
• 4 garlic cloves
• 1 teaspoon sage
• ½ teaspoon thyme
• ½ teaspoon poultry seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup chopped pecans
• ½ cup dried cranberries

Instructions

1. Rinse the rice well, until the rinse water is clear. Drain it well in a fine mesh strainer.
2. In a 1 quart saucepan, sauté the onions and celery until the onion is translucent. Add small amounts of water or broth to deglaze the pan, if the vegetables start to stick.
3. Add the carrots and garlic, and sauté for about one more minute, until the garlic is fragrant.
4. Stir in the rice, broth, herbs and seasonings. Bring the mixture to a boil, then cover and simmer for 40 minutes.
5. Remove the pot from the burner, lift the lid, and cover the pot with a clean kitchen towel. Then replace the lid over the towel. Let the rice stand for about 10 minutes. The towel will absorb the excess moisture.
6. After 10 minutes, fluff the rice with a fork, and add in the chopped pecans and dried cranberries.

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

How To Cook Rice like a Rice Farmer!

Learn how to cook perfect, delicious rice in this tutorial. You'll also learn the difference between white rice and brown rice. Watch how paddy rice is milled down for consumption. 

Take 1 portion rice to two portions water plus your seasoning--bring to a boil in your pot or rice cooker. When the water has finished boiling off your rice is ready. Really, it's that simple to cook rice. There's really no secret. 

Me being a rice farmer I have a nice advantage that I have access to a small milling machine and can have freshly milled rice.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Thanksgiving Wild Rice Pilaf Recipe

Ingredients

• 1.5 cups wild rice blend
• 1 small leek (chopped and rinse well)
• 1 bell pepper -diced
• 1 carrot -grated
• 1/3 cup vegan white wine
• 1/2 cup dried cranberries
• 1/3 cup dried cranberries -for garnish
• 3 cups low sodium vegetable stock or water
• 2 leaves bay
• 1 sprig rosemary
• 1 sprig sage
• 8 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1 tbsp dried oregano
• 1 pinch red pepper flakes or to taste
• 1 splash water (or 2 tsp olive oil)

Instructions

1. Heat up a large deep skillet or pot over medium low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Sautee with a pinch of sea salt until translucent. 
2. Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute. 
3. Add in the chopped bell pepper and one cup of the cranberries. Pour in the wine and simmer until reduced by half then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.
4. Bring the rice to a simmer, cover with a tight lid and cook on low flame for 50 minutes. 
5. Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
6. Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
7. Serve warm or cold garnished with the remaining cranberries and fresh herbs.

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Harvest Rice

EQUIPMENT

▢Le Creuset 3.75-Quart Braiser

INGREDIENTS

▢8 tablespoon butter unsalted

LEARN MORE

▢1 large onion chopped

▢8 ounce mushrooms chopped

▢1 teaspoon salt or to taste

▢½ teaspoon pepper or to taste

▢½ tablespoon fresh thyme chopped

▢3 cloves garlic minced

▢½ cup white wine

▢1 ¾ cups brown and wild rice mix

▢5 cups chicken broth low sodium or no sodium

▢¾ cup craisins chopped

▢1 cup peas frozen

▢1 cup almonds slivered and toasted

▢2 tablespoon parsley chopped

INSTRUCTIONS

1. Melt butter in a large pan. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes.  
2. Stir in the salt, pepper and fresh thyme. Stir in the garlic and cook for about 30 seconds.
3. Pour in the wine, let it come to a boil, and add in the rice. Stir until all the liquid is absorbed.
4. Pour in the chicken broth, stir, and bring to a boil. Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked.
5. Add the craisins, peas, half of the almonds and continue to cook (covered) for another 5 or 10 minutes. At this time you can also taste for seasoning and adjust with salt and pepper as necessary.
6. Garnish with remaining almonds and parsley.

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Kids Try Rice Dishes From Around The World

In this episode of "Kids Try Food", the kids try rice dishes from around the world. For this taste test, the kids react to 8 treasure rice pudding from China, horchata from Mexico, dosas from India, pulut hitam from Malaysia, dolmas (stuffed grape leaves) from Greece, risotto from Italy, tahdig from Iran, jambalaya from the US, paella from Spain and mochi from Japan.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Autumn Rice

Turkey and Ham will always be the mascot for the Thanksgiving menu, but we all know the sides are what carry the team. Potatoes are usually the star of the (side dish) show at any Thanksgiving gathering, but long are the days where a basic mashed potatoes will make the cut.

Don’t get me wrong, the potato and all its starchy goodness will definitely be making an appearance this year on my table in the form of a gratin, but the mashed potatoes need to move over because there’s a new “starchy star” that will be the MVP of your Thanksgiving lineup this year, and it’s a rice recipe!

Ingredients

• 2 cups chicken broth (or vegetable stock)
• 2 tbsp unsalted butter
• 11 oz pre-diced butternut squash OR 1.5 cups of freshly diced squash
• 1 shallot finely chopped
• 1 tbsp fresh sage leaves finely chopped
• 2 tsp minced garlic
• 1 cup jasmine rice
• 1/2 cup dried sweetened cranberries
• 1/4 tsp salt
• pepper to taste

Instructions

1. Melt butter in a large saucepan over medium-high heat. Stir in squash and cook 3-4 minutes, stirring occasionally. Then, add chopped shallot and minced garlic and cook 1 minute.
2. Stir in rice and cook 1-2 minutes until rice is toasted.
3. Add chopped sage leaves, cranberries, salt and chicken stock; bring to a boil. Cover and reduce heat to low. Simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff rice with fork and serve. 

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Seasoned Rice

Quick and easy Seasoned Rice dish bursting with amazing flavors from herbs and spices. A buttery, herby, and savory side dish that can be eaten on its own and goes pretty well with anything, too. It’s the ultimate comfort food perfect for the whole family! Plus, it requires very minimal effort to make and doesn’t cost as much.

Ingredients

2 cups (277.5 g) uncooked long grain white rice

▢1 tablespoon (14 g) onion powder

▢1 tablespoon (14 g) garlic powder

▢1 teaspoon (2 g) paprika

▢½ teaspoon dried thyme

▢1 teaspoon (5 g) salt

▢½ teaspoon (1 g) freshly ground black pepper

▢2 teaspoons (4 g) bouillon

▢¼ – ½ teaspoon crushed red pepper

▢1 tablespoon (4 g) dried parsley

▢4 tablespoon s (56 g) butter

▢3 ⅓- 3 ½ cups (750 ml) chicken broth or water 

Instructions

1. In a large saucepan or cast iron, combine the rice, onion & garlic powder, paprika, dried thyme, salt, bouillon, ground black pepper, crushed red pepper, dried parsley, unsalted butter, and chicken broth. Stir to combine.
2. Place on the stove and bring to a boil over high heat.
3. As soon as it starts to bubble, cover and reduce to low heat.
4. Simmer for about 18-20 minutes or until all the liquid is fully absorbed.
5. Let it rest for about 5 minutes, add an additional 1 tablespoon of butter, if desired then fluff with a fork and serve.
6. Garnish with dried parsley, if desired.

Read more, here.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Kids will love these rice balls | Simple Korean style rice ball recipe

Today, I'll share one of meals I make frequently for my son.

These rice balls are easy to make and usually kids can finish without making  the table too messy.

Although it's made with everyday ingredients, kids love the idea of having everyday meal in a different way.

----------------------------------------------------

Minced pork 120g

Garlic 1/2 clove

Onion, Carrot and Green onion - just a little bit of each

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Meet Our Farmer

Our farmer, Randall Mattson, was born and raised in Richvale. He is a second generation farmer. At age 18 he began working in food processing until he began farming in 1977. He grows it, mills it, and packages it all here on his farm. He does it all! Randall’s mission is less about earning profits, and more about educating consumers about the different varieties and qualities of rice.

Randall maintains a high standard of ethics, both in his farming and his business. He understands the importance of practicing sustainable farming, and he takes great pride in providing you with the best natural and organic rice products available.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

About Richvale Natural Foods

Richvale Natural Foods takes the meaning of farm-to-fork to a whole new level. We are a family company run by one full-time farmer. Our farming heritage dates back to the early 1900’s, when our town of Richvale was just a small village.

Over 100 years of rice farming later, our relatives have laid the foundation for Richvale Natural Foods today. Everything is done on-site, from planting to packaging. This guarantees that you get the freshest rice possible on your table.

We look forward to producing California rice for many years to come.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Don't just cook rice directly, cook it with eggs because kids will eat a...

Today I'm going to cook rice with eggs

Recipe:

- Rice

- Carrot

- 2 eggs

- Celery

- Sausage

- Salt, seasoning seeds and soy sauce

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA RETAILERS : S&S Organic Produce and Natural Foods

1924 Mangrove Avenue

Chico, CA 95926

530.343.4930

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA RETAILERS : New Earth Market

New Earth Market

864 East Avenue

Chico, CA 95926

530.891.9355

1475 Tharp Road

Yuba City, CA 95993

(530) 673-9355

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

MUSHROOM RICE recipe – YANYUM 5 (きのこ炊き込みご飯 버섯밥 蘑菇饭)

Mushroom rice is packed with umami and goes well with a simple meal of miso soup and grilled fish. It's also vegetarian and can be made vegan by making dashi without bonito.

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA RETAILERS : Maisie Jane's

Maisie Jane's

1324 Dayton Road

Chico, CA 95928

530.809.2435

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA RETAILERS : Sohnrey Family Foods

41 Skillin Lane
Oroville, CA 95965
530.871.1975

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Wetlands and Rice Field Habitat go Hand in Hand

Khara Strum of Audubon California talks about the need for both rice and wetlands habitat together to provide all the resources that shorebirds need when in our valley.

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA RETAILERS : Casa Lupe

130 Magnolia Street

Gridley, CA 95948

530.846.5152

OUR LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

ORGANIC JASMINE RICE

An aromatic organic long grain rice with lineage that traces back to Thailand. This particular variety is brand new to California and is exclusive to Richvale Natural Foods.

• True Jasmine
• Non-GMO
• Vegan
• Gluten-Free
• Locally Grown

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

2010 California Rice harvest, shot in high definition

View harvest activity at Sheppard Family Farms in Butte County, one of 2,500 family rice farmers in California.

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

ORGANIC BASMATI RICE

A fragrant organic basmati type known as "Calmati" in California. We are the only rice farm to grow this unique variety in recent years. An excellent locally-grown alternative, our quality is comparable to that of truly authentic basmati from India.

• Superior Quality
• Non-GMO
• Vegan
• Gluten-Free
• Locally Grown

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA LONG GRAIN RICE

Our long grain rice is low in fat with no artificial colors or flavors. This type is extremely versatile and can be used in any side dish.

• Non-GMO
• Gluten Free
• Vegan
• Locally grown

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

How to cook perfect Basmati rice every time | Restaurant quality & fluff...

Rice is so versatile, and when cooked perfectly it can elevate an entire meal. In this video, learn how to make restaurant quality rice, every time. Rice that is fluffy and each grain is separate, but so soft and delicious. Never overcook rice again!

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA JASMINE RICE

An aromatic long grain rice with lineage that traces back to Thailand. This particular variety is brand new to California and is exclusive to Richvale Natural Foods.

• True Jasmine
• Non-GMO
• Vegan
• Gluten-Free
• Locally Grown

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

CALIFORNIA BASMATI RICE

A fragrant basmati type known as "Calmati" in California. We are the only rice farm to grow this unique variety in recent years. An excellent locally-grown alternative, our quality is comparable to that of truly authentic basmati from India.

• Superior Quality
• Non-GMO
• Vegan
• Gluten-Free
• Locally Grown

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

HOW CAN COOKING AT HOME BE THIS EASY?! SWEET + SALTY TOFU RICE BOWL REC...

LEARN HOW TO MAKE THIS EASY SAUCEY TOFU BOWL RECIPE TODAY!

LAY HO MA!  This is definitely a lazy day dinner recipe for sure.  Join me in this episode and learn how to make a deliciously easy tofu bowl recipe right at home.

Ingredients:

1/2 cup jasmine rice

1 cup water

2 pieces garlic

small piece ginger

70g broccolini

200g extra firm tofu

1 tsp potato starch

1 tbsp plant based oyster sauce

1/2 tbsp soy sauce

1 tsp toasted sesame oil

1 tbsp maple syrup

drizzle of avocado oil

1/2 stick green onion

1 tsp white sesame seeds

Directions:

1. Place the rice in a small saucepan.  Rinse and drain the rice two to three times to get rid of the excess starch

2. Add 1/2 cup water to the rice and heat on medium high heat.  When the water starts to bubble, turn the heat to medium low, give the rice a good stir, and cover for 15min

3. Finely chop the garlic and ginger.  Chop the broccolini into bite sized pieces

4. Pat dry the extra firm tofu with a paper towel, then slice into cubes

5. After 15min, turn the heat off on the rice and let it steam further for another 10min

6. Make a slurry by combing the potato starch and 1/4 cup water together.  Then, add the oyster sauce, soy sauce, toasted sesame oil, and maple syrup.  Give the sauce a good stir

7. Heat up a nonstick pan to medium heat.  Drizzle in some avocado oil

8. Add and sauté the tofu for 3-4min.  Then, set it aside

9. Place the pan back onto medium heat and add the broccolini, garlic, and ginger.  Sauté for 2-3min

10. Add the tofu back in followed by the sauce.  Give the pan a good stir for about 10 seconds

11. Add 1/4 cup water.  Continue to cook for 3-4min

12. Plate the rice followed by the tofu.  Garnish with freshly chopped green onion and white sesame seeds

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

Contact Us
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QUICK CHINESE FRIED RICE

INGREDIENTS

• 1 cup water
• 1 1⁄3 cups Minute Rice
• 3 tablespoons butter
• 1 egg, beaten
• 1⁄3 cup onion, chopped
• 3 tablespoons soy sauce
• 1⁄3 cup water

DIRECTIONS

• Boil 1 cup water and the rice, stir and let stand for 5 minutes covered.
• Melt butter in skillet.
• Add egg; cook until set.
• Add onion and rice; brown.
• Mix 1/3 cup water and soy sauce; add to rice.
• Simmer 5 minutes; serve.

Read more, here.

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

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7 Rice Flavors

1. Herb Lemon Rice- 1 cup basmati rice, 1 tablespoon coconut oil (or butter), ¼ teaspoon salt, ½ lemon zested, 1 teaspoon dried basil, 1 teaspoon dried oregano, 2 cups stock (chicken or vegetable), ½ lemon juiced (after cooking)

2. Coconut Rice- 1 ½ cups basmati rice, 13.5 oz coconut milk (400 mL; full fat), 1 tablespoon coconut sugar (or brown sugar), ½ teaspoon salt, 2 ¼ cups water

3. Saffron Rice- ¼ cup boiling water, pinch saffron threads (roughly ⅛ tsp), 1 cup basmati rice rinsed, 1 tablespoon coconut oil, ½ teaspoon onion powder, ¼ teaspoon salt, 1 ¾ cup stock (veggie or chicken)

4. Mexican- inspired Rice- 1 cup basmati rice rinsed, 1 tablespoon coconut oil (or butter), 1 cup salsa, ½ teaspoon cumin, ¼ teaspoon chipotle chili powder, ¼ teaspoon salt, 2 cups chicken or vegetable stock

5. Cilantro Lime Rice- 1 cup basmati rice rinsed, 1 tablespoon coconut oil (or butter), ¼ teaspoon salt, zest of 1 lime, 2 cups water, ½ cup cilantro leaves chopped, juice of ½ a lime (after cooking)

6. Pesto Green Rice- 1 cup basmati rice rinsed, 1 tablespoon coconut oil (or butter), ¼ cup pesto, 2 cups stock (veggie or chicken), fresh basil leaves (to serve), sliced almonds (to serve)

7. Turmeric Yellow Rice- 1 cup basmati rice (rinsed), 1 tablespoon coconut oil (or butter), ½ teaspoon turmeric, ¼ teaspoon ground ginger, ¼ teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, 2 cups stock (chicken or vegetable)

Read more, here.

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

SUPER PINE LOOKIN’ CHILI PINEAPPLE FRIED RICE RECIPE

LAY HO MA (how's it going in Cantonese)!  The spicy, sweet, tangy, and savoury flavours in this recipe is sure to be a party you'll definitely want to attend!  Join me in this episode and learn how to make a tasty vegetarian chili pineapple fried rice recipe today!

Ingredients:

1 ripe pineapple

75g extra firm tofu

1/2 red onion

2 pieces garlic

small piece ginger

1/4 cup peanuts

3 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)

1 cup cooked rice

2 tsp curry powder

1/2 tbsp soy sauce

1 tsp dark soy sauce

1/2 tsp toasted sesame oil

1/4 cayenne pepper

few sprigs cilantro

Directions:

1. Slice the ripe pineapple in half and scoop out the inside meat, leaving the shell intact to use as the final serving bowl 

2. Remove the pineapple core (use in smoothies!) and chop the meat into bite sized pieces preserving as much juice as possible 

3. Broil the pineapple bowls in the oven for 3-4mins (bowl side up) 

4. Chop the extra firm tofu into small cubes.  Finely chop the red onion, garlic, and ginger 

5. Heat up a nonstick pan to medium heat.  Add the peanuts and toast for 2-3mins, then set aside 

6. Heat the pan back to medium heat and add the chili oil followed by the red onions.  Sauté for 3-4mins 

7. Add the garlic, ginger, and tofu.  Sauté for 2-3mins.  Then, add the cooked rice, pineapple pieces, curry powder, soy sauce, dark soy sauce, toasted sesame oil, about 2 tbsp of juice from the pineapple, and cayenne pepper.  Sauté for another 3-4mins 

8. Add the toasted peanuts and give the pan a good mix.  Plate the fried rice in the pineapple bowls and garnish with freshly chopped cilantro to serve

4758 Midway
Richvale, CA 95974

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Garlic Parmesan Rice

Ingredients Needed For Rice Recipe

• Butter
• Olive Oil
• Jasmine Rice – my preferred type of rice, but you can also use any long grain white rice
• Garlic Salt
• Dried Parsley
• Water
• Milk
• Parmesan Cheese

Tips for Making Garlic Parmesan Rice in a skillet:

• My favorite type of rice to use for skillet rice is Jasmine, which is a long grain white rice.
• For best texture rinse the rice with water prior to toasting in the skillet. This will reduce the amount of stickiness you get when it’s finished cooking.
• To get the most flavor out of your rice, start by toasting the rice in the skillet before adding any wet ingredients to the pan.
• I like this rice so much because it’s a little creamy, super flavorful, and ultra simple to make. You can increase or decrease the amount of garlic flavor by adjusting that to taste.

Instructions

1. Add 2 tbsp butter and olive oil to a pan over medium heat. Add rice, garlic salt and parsley and toast rice until just lightly browned.
2. Add in water and 1/2 cup milk. Bring mixture to a boil, then reduce heat and simmer, covered for about 15 minutes, stirring occasionally until rice is tender and most of the liquid is absorbed.
3. Stir in the remaining 2 tbsp butter, 1/2 cup milk and parmesan cheese. Season with salt and pepper to taste. Enjoy warm.

Read more, here.

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

HOW TO MAKE DIRTY RICE IN 3 EASY STEPS!

Dirty Rice is an easy recipe to make in just 30 minutes and it only takes one pot! You gotta love that! 

1. Brown meat, drain excess grease. Add vegetables and sauté until tender. 
2. Add in seasonings, rice and chicken broth and bring to a boil. 
3. Lower the heat and simmer for about 20 minutes, until rice is cooked. Serve!

CAJUN SEASONING

Cajun seasoning is an important addition to this recipe, as it is the main spice used. I personally prefer to use Slap Ya Mama Cajun Seasoning as it’s my families personal favorite. Another great option is Tony Chachere’s Creole Seasoning. 

If you do not have either option on hand, you can try using seasoning salt or even Old Bay seasoning. If you use one of these substitutions, I would recommend tasting the final dish and possibly adding some additional cayenne pepper to bump up the heat.

Read more, here.

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

2013 California Rice Harvest

High definition video shot by Patrick Kuske of rice fields and harvesting in Yuba County.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Contact Us

We are a small, Family run food company. Proudly growing California rice for over 100 years, Delivering it to you Fresh from our farm.

LOCATION

4758 Midway

Richvale, CA 95974

U.S.A.

CONTACT

530.882.4326

EMAIL

info@richvalenaturalfoods.com

Website

Really Simple Rice

This is a very simple but tasty rice recipe. Makes a great side dish and leftovers are almost as good the next day.

Ingredients

1 tablespoon olive oil

1 cup long-grain white rice

½ small onion, finely diced 

2 cups low-sodium chicken broth

1 pinch garlic salt, or to taste

Directions

Step 1

Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

Prep:

10 mins

Cook:

25 mins

Additional:

5 mins

Total:

40 mins

Servings:

6

Yield:

6 servings

Find recipe, here.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Indian Lemon Fried Rice Recipe | How to Make Rice More Tasty! | Healthy ...

Indian Lemon Fried Rice Recipe | How to Make Rice More Tasty! | Healthy Vegan Recipes

4758 Midway
Richvale, CA 95974

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530.882.4326

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French Onion Rice

INGREDIENTS

• 6 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 2 large onions, divided (about 1 ½ lb.)
• 1 1/4 tsp. kosher salt
• 6 cloves garlic, minced
• 1 tbsp. fresh thyme leaves, plus more for garnish
• 1 tsp. freshly ground black pepper
• 1/4 c. white wine (optional)
• 2 c. basmati rice, rinsed and drained
• 3 c. low-sodium beef broth 
• Freshly shredded Gruyère, for serving
• Lemon wedges, for serving

DIRECTIONS

1. In a large pot over medium heat, melt 3 tablespoons butter and olive oil. Add onions and salt and cook, stirring frequently, until caramelized, 35 to 40 minutes. Transfer to a bowl.
2. To pot, melt 1 more tablespoon of butter, then add garlic, thyme, and pepper and stir until fragrant, 1 minute. Add in wine and let cook until mostly evaporated.
3. Add remaining 2 tablespoons butter and let melt. Add in rice, stirring until grains are toasted, 3 to 4 minutes. Return ¾ of the caramelized onions to pot, reserving the rest for topping, and stir to combine. 
4. Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 18 minutes. 
5. Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork.
6. Top with remaining caramelized onions, Gruyère, more thyme, and a squeeze of lemon, if desired, before serving.

Find recipe, here.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Best-Ever Rice Pudding

INGREDIENTS

• 5 1/2 c. whole milk, divided
• 1/2 c. packed light brown sugar
• 1/2 tsp. kosher salt
• 1/2 c. Jasmine rice
• 1 tbsp. butter
• 2 tsp. pure vanilla extract
• Ground cinnamon, for garnish

DIRECTIONS

1. In a large saucepan over medium heat, combine 5 cups milk, sugar, and salt. Bring to a boil, stirring occasionally.
2. When milk is boiling, add rice and reduce to a simmer. Cook, stirring occasionally, until mixture is thick and rice is tender, 45 to 50 minutes.
3. Remove from heat and stir in butter, vanilla, and remaining ½ cup milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

Find recipe, here.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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How To: HAWKER-STYLE Hainanese Chicken Rice At Home 🙌💯 | Marion's Kitchen

4758 Midway
Richvale, CA 95974

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530.882.4326

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MEET OUR FARMER

Our farmer, Randall Mattson, was born and raised in Richvale. He is a second generation farmer. At age 18 he began working in food processing until he began farming in 1977. He grows it, mills it, and packages it all here on his farm. He does it all! Randall’s mission is less about earning profits, and more about educating consumers about the different varieties and qualities of rice.

Randall maintains a high standard of ethics, both in his farming and his business. He understands the importance of practicing sustainable farming, and he takes great pride in providing you with the best natural and organic rice products available.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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ABOUT US

Richvale Natural Foods takes the meaning of farm-to-fork to a whole new level. We are a family company run by one full-time farmer. Our farming heritage dates back to the early 1900’s, when our town of Richvale was just a small village.

Over 100 years of rice farming later, our relatives have laid the foundation for Richvale Natural Foods today. Everything is done on-site, from planting to packaging. This guarantees that you get the freshest rice possible on your table.

We look forward to producing California rice for many years to come.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

Contact Us
Website