Delicious dishes for National Rice Month

Arkansas is the number 1 producer of rice in the entire country, making it the perfect place to celebrate National Rice Month.

LITTLE ROCK, Ark. (KTHV) – Rice is one of the healthiest grains you can eat, and Arkansas is the number one producer for it in the entire country. In honor of National Rice Month, food blogger Debbie Arnold visited THV This Morning to show us some ways to celebrate all year long.

Here are some of Debbie’s recipes, and you can find more by clicking here.

Farro and Brown Rice Salad

Serves 6

Ingredients For the Salad:

•    1 bag Riceland Boil-in-Bag Whole Grain Brown Rice

•    1 cup farro

•    3 cups unsalted chicken broth

•    1 1/2 teaspoons salt

•    1 cup diced cucumber

•    1 cup diced, jarred roasted red pepper

•    1/2 cup diced red onion

•    1/2 cup thinly sliced baby carrots

•    1/2 cup thinly sliced celery

•    1/2 to 1 cup halved grape tomatoes

•    3/4 cup chiffonade of basil

•    1 Tablespoon lemon thyme leaves

•    1 cup small cubed feta, if desired (or freshly shaved Parmesan as a garnish)

•    6 - 8 ounces baby arugula, kale and/or spinach, chilled

 

For the Vinaigrette:

•    1/2 cup Riceland Rice Bran Oil

•    1/4 cup white balsamic vinegar

•    2 garlic cloves, smashed

•    1 medium shallot

•    2 Tablespoons honey

•    1/2 teaspoon kosher salt

•    1/2 teaspoon freshly cracked black pepper

•    1 teaspoon Dijon mustard

For full directions, click here

 

Lemony Shrimp Scampi with Rice

Serves 4

Ingredients

•    1 cup uncooked Riceland Gold Perfect Rice prepared per package directions.*

•    1 pound shell-on jumbo or extra-large shrimp, peeled and deveined, tails removed

•    3 Tablespoons fine sea salt

•    2 Tablespoons granulated sugar

•    1 quart very cold water

•    4 Tablespoons fresh lemon juice, divided use

•    1 teaspoon cornstarch

•    7 Tablespoons unsalted butter, divided use

•    2 Tablespoons olive oil, divided use

•    6-8 garlic cloves, thinly sliced

•    1/2 teaspoon Aleppo pepper flakes (substitute red pepper flakes)

•    1/2 teaspoon ground white pepper

•    8 ounces all-natural clam juice

•    8 ounces dry white wine

•    4-5 sprigs fresh thyme

•    Fine zest of 1 lemon

•    1/2 cup minced fresh parsley, 1 Tablespoon set aside for garnish (May use more if desired.)

•    Lemon wedges for serving


Directions

 

Marinated Vegetable Rice Salad

Ingredients:

•    1 8-ounce can water chestnuts, sliced

•    1 16-ounce can whole kernel corn (I substitute a 12-ounce package frozen corn.)

•    1 2-ounce jar diced pimento

•    1 16-ounce can sliced carrots (I substitute a 12-ounce package frozen peas and carrots.)

•    1 17-ounce can English peas

•    1 cup chopped celery

•    1/2 cup seeded and chopped green pepper

•    1/2 cup chopped onion

•    3 cups cold cooked Riceland Gold Parboiled Long Grain Rice

•    1/2 cup water

•    1/2 cup Riceland Rice Bran Oil or vegetable oil

•    1 cup vinegar

•    1 1/2 cups sugar (May use less if you prefer.)

•    2 tsp. salt

Directions

 

Taramahoota Polla Sopa Con Arroz

Serves 6-Preparation Time varies depending upon cooking method

Ingredients:

•    1 cup Riceland Extra Long Grain Rice

•    2 cups water or chicken broth

•    ½ teaspoon kosher salt

•    1 teaspoon Riceland Rice Bran Oil or canola oil

•    Two very large bone-in, skin on chicken breasts, cut in half crosswise

•    1 10- ounce package Pictsweet frozen seasoning blend (or 1 large onion, chopped, two stalks celery, thinly sliced, ½ cup chopped red bell pepper)

•    1 teaspoon granulated garlic

•    ½ teaspoon freshly ground black pepper

•    1 teaspoon ground cumin

•    1 14 ½-ounce can tomatoes with green chilies (I prefer Rotel Hot because we like it spicy. The Mexican variety also works well.)

•    1 32-ounce container low-sodium chicken broth

•    1 large cube Knorr chicken bouillon (2 small)

•    1  15 -ounce can black beans, drained and rinsed

•    1 cup cilantro leaves, chopped plus more for garnish

•    1 ripe avocado, cubed

•    1 lime, juiced

•    Salt to taste

•    Tortilla chips

Directions 


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