The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up Ingredients 1 litre organic chicken or vegetable stock 25 g butter ½ onion , finely chopped 100 g higher-welfare streaky bacon , cut into matchsticks 1 bunch fresh thyme 400 g risotto rice 150 ml white
Read More250g Mie Noodles 300g small cubed unsalted pork 300g vegetables (julienne) onions, cabbage, leeks, carrots, celery) 1 tablespoon spicy Sambal Oelek 2 tablespoons canola oil, or as needed 1 package Bahmi Goreng spices Ketjap Manis Soy Sauce Cook Mie Noodles. Place package contents in 100ml of boiled water. Let stand for 10 minutes. Cook pieces
Read More375 grams or 3 cups uncooked rice 1 package Nasi Goreng mix 12 oz pork 4 oz bacon 1 onion 4 eggs 1 leek salt 2 tablespoons vegetable oil Boil the rice in 6 cups of water preferably a head of time so that the rice is cooled off when preparing the dish. Steep the
Read MoreThis style of cooking is popular in Morocco, Algeria and Tunisia. Tagine refers to the actual pot that the dish is cooked and served in. You use a melange of savory herbs and spices to create the most sensual aroma while it cooks not to mention the incredible flavours when you finally get to eat
Read More1/2 ounce dried wild mushrooms 1 cup hot water 2 tablespoons butter 3 cups cooked Rice Select’s Kasmati Rice 1/4 cup frozen petite peas, thawed 1/2 cup grated Parmesan cheese Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop. Melt butter in large
Read More3 cups hot cooked Lundberg Wehani Rice 2 tbsp olive oil 1-2 cloves garlic, minced ½ julienned sun dried tomatoes 1 small can sliced olives ¼ cup grated Parmesan cheese ½ jar of capers Blend all ingredients and serve immediately. Makes 6 servings. Recipe from Lundberg Family Farms website
Read MoreTo enjoy the wholesome flavour of jasmine rice, follow this traditional recipe: 1 cup Lotus Foods Brown Jasmine Rice 2 cups water 1 tbsp butter Salt to taste Combine ingredients in a 2 quart saucepan and bring to a boil. Cover tightly and reduce heat. Allow the rice to simmer for 30-45 minutes, and then
Read More2 cups water 2 1/2 cups chicken broth 1/4 cup olive oil, divided 1/4 pound lean Italian sweet sausage, crumbled 1 shallot, minced 2 cloves garlic, minced 1 cup uncooked Rice Select’s Risotto Rice 1 cup dry white wine 1/4 cup drained and chopped oil-packed, sun-dried tomatoes 1/4 cup heavy cream 2 tablespoons grated Parmesan
Read More1/2 pound pork tenderloin, sliced 1/4 inch thick 3 tablespoons vegetable oil 1 cup each sliced celery, green onions and fresh mushrooms 1 can (8 oz.) water chestnuts, sliced 1/2 pound snow peas or edible pod peas, fresh or frozen, thawed 2 cups cooked Rice River Farms Rice 1 tablespoon each cornstarch and dry sherry
Read More3 tbsp oil 2 tsp cumin seeds ¼ tsp ground cloves 1 bay leaf ¼ tsp dried hot red pepper flakes 1 small onion, minced 2 garlic cloves, minced 1 cup Lundberg Wehani Rice, uncooked ½ tsp salt 1/3 cup roasted cashews, chopped Heat oil in large heavy saucepan with tight fitting lid. Add cumin
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