Monday, October 31, 2022
Friday, October 28, 2022
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!
- 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
- 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.
- Stir in rice and cook 1-2 minutes until rice is toasted.
- 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.
Tuesday, October 25, 2022
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.
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
- 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.
- Place on the stove and bring to a boil over high heat.
- As soon as it starts to bubble, cover and reduce to low heat.
- Simmer for about 18-20 minutes or until all the liquid is fully absorbed.
- Let it rest for about 5 minutes, add an additional 1 tablespoon of butter, if desired then fluff with a fork and serve.
- Garnish with dried parsley, if desired.
Saturday, October 22, 2022
Wednesday, October 19, 2022
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.
Sunday, October 16, 2022
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.