Village Harvest Rice

Today we have an easy Paella recipe using Village Harvest rice! Look below for the full recipe . . . 4 tablespoons olive oil... 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice 2 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into 1 inch cubes 1 (12 ounce) package uncooked Village Harvest rice 5 cups chicken broth cup white wine 1 sprig fresh thyme 1 pinch saffron salt to taste ground black pepper to taste 2 medium squid, cleaned and cut into 1 inch pieces 2 medium whole tomatoes, seeded and chopped cup frozen green peas 12 large shrimp, peeled and deveined 1 pound mussels, cleaned and debearded cup chopped Italian flat leaf parsley 8 slices lemon, for garnish . . Directions: - Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and Village Harvest rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. - Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done. - Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes. - Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges. Enjoy! See more

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Look below for a perfect fall recipe! Baked Pumpkin Rice Pudding with Village Harvest rice! . . . Ingredients:... 1 3-to-3 1/2-pound sugar pumpkin 1 tablespoon unsalted butter, softened 1/4 cup packed light brown sugar, plus more for topping Kosher salt 2/3 cup Village Harvest rice 1 12-ounce can evaporated milk 1 tablespoon molasses 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon . . Directions: - Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt. - Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally. - Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar. Enjoy! See more

Happy Halloween from the Village Harvest team!

Mushroom Village Harvest Quinoa Burger recipe!! Look below for details . . . Ingredients:... Burgers - 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped - 1/2 c. walnuts - 1 clove garlic - 2 tbsp. canola oil - 1/4 c. Chopped red onion - 3 green onions, chopped - 2 tsp. rice wine vinegar - 1 c. cooked Village Harvest quinoa - 1/2 c. cornstarch - Whole-grain burger buns - Sprouts - Lettuce - Sliced tomatoes Rosemary Mayo - 1/2 c. mayonnaise - 1 tsp. finely chopped fresh rosemary - 1 tsp. lemon juice - Kosher salt . . Directions: - Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 34 teaspoon salt, and 14 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off. - In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in Village Harvest quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours. - Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake - 10 minutes or until hot in centers. - Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated. - Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato. Enjoy!! See more