Rice Recipe Feature (Spring): Mediterranean Stuffed Artichokes

Many diet-conscious individuals would prefer eating brown rice to other foods with high carbohydrates.

Here are the ingredients:

• 4 to 6 artichokes 4 to 6
• 2 tsp olive oil 10 mL
• 1 cup minced onion 250 mL
• 2 cloves garlic, minced
• 2 1/2 tsp each: salt, pepper, ground cumin and oregano 2 mL
• 1-1/2 cup U.S. long grain brown rice 375 mL
• 1 tbsp wheat germ 15 mL
• 1/2 cup white wine 125 mL
• 2-1/2 cups low sodium vegetable broth 625 mL
• 1 each cinnamon stick and bay leaf 1
• 1 cup toasted pine nuts 250 mL
• 1/2 cup chopped, dried apricots 125 mL
• 2 tsp lemon zest 10 mL
• 1/4 cup fresh minced parsley 50 mL
• 1/2 cup crumbled feta 125 mL

This recipe is courtesy of USA Rice. 

>>>For Cooking Instructions, visit:
Western Rice Mills Recipe Page featuring Mediterranean Stuffed Artichokes

​Let us now get ready with the ingredients:

1/2 cups concentrated chicken stock 825 mL
1 tbsp olive oil 15 mL
1 small onion, sliced into rings 1
1 clove garlic, minced 1
1 small zucchini, thinly sliced 1
4 fresh sage leaves 4
1 cup cooked U.S. rice 250 mL

To taste salt and pepper to taste 1-1/2 oz grated Parmesan cheese 40 g

This recipe is courtesy of USA Rice Federation.

>>>For Cooking Instructions, visit Western Rice Mills Recipe Page featuring Zucchini and Rice Soup

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Let us now have a quick look on the ingredients and the cooking instructions courtesy of USA Rice:

Chicken Marinade 

• ​3/4 cup soy sauce 175 mL
• 1/3 cup molasses 75 mL
• 1/2 cup sesame oil 125 mL
• 2 tbsp brown sugar 25 mL
• 1 tbsp finely chopped garlic 15 mL
• 1 tsp salt 5 mL
• 1 tsp pepper 5 mL
• 12 boneless, skinless chicken breasts 12

Combine marinade ingredients.

Add chicken breasts and marinate, refrigerated, 4 to 6 hours.
Drain the chicken; bring marinade to a boil, cool and reserve.

Grill the chicken breasts and slice the breasts into 1-1/2 inch x 1/2 inch strips (3.5 cm x 1 cm).

Rice 3 cups uncooked long grain white rice 750 mL 6 cups chicken broth 1.5 L 1/2 tsp salt 2 mL 1/2 tsp red chili flakes (optional) 2 mL

Combine all ingredients in a large-heavy bottomed pot and bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes.

​Let rest 5 minutes, remove lid and fluff rice.

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​Cooking Sun Moon Jasmine Rice

1. In a 2-quart saucepan, place 1 cup rice and 2 cups of water, 1 teaspoon salt (optional), and 1 tablespoon oil, butter or margarine (optional). For drier, firmer rice, use less water.

​2. Bring rice to a full boil. Reduce heat to simmer (low boil). Cover with a tight-fitting lid and simmer for 15 to 20 minutes or until liquid is absorbed.
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3. Remove from heat. Fluff with a fork and let stand 5 minutes.

Yield: 1 cup uncooked rice yields 3 cups cooked rice.

When we look at Western Rice Mills’ product page, you will find several brands of long grain white rice as well as medium white rice.

In the case of Plantation U.S. Long Grain White Rice, you will see that one cup of uncooked rice yields three (3) cups of cooked rice.

Follow the link here to see cooking instructions --> Plantation U.S. Long Grain White Rice

​If you try and go to specialty restaurants offering an extensive variety of customary and exotic dishes inspired by Asian and European taste, you will undoubtedly notice that they either offer rice as part of their main food menu selections, or as an option to order rice as a side dish.
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Long Grain Rice Popular in Asian Meals
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Long grain rice is commonly described as the type of rice with a typical measurement four to five times as long as it is wide.

Long grain rice is considered to be a very popular rice especially for most Asians.

According to the USA Rice, September is National Rice Month (NRM).

The USA Rice actively prepares and carries out various informational programs to celebrate the annual long-month event.

Western Rice Mills offers a variety of rice products including Brown Jasmine Rice, Medium Grain Brown Rice and Short Grain Brown Rice.
​
To learn more about these rice products, please visit -> Western Rice Mills' products page.

​Here's how to prepare this recipe:

• 2 cups low-sodium chicken broth 500 ml
• 2 2-inch long pieces of gingerroot 2
• 3 green onions, slivered 3
• 2 tsp chili garlic sauce 10 ml
• 1 tbsp each rice wine vinegar and low-sodium soy sauce 15 ml
• 1 tsp sesame oil 5 ml
• 2 cups frozen edamame (soy beans), shelled and thawed 500 ml
• 2 cups instant U.S. long grain rice, divided 500 ml
• 2 cups baby bok choy, divided 500 ml
• 4 6 oz (175 g) halibut fillets 4

Garnish:
2 tbsp toasted sesame seeds 30 ml
1/4 cup sprigs of cilantro 50 ml

​In saucepan, bring broth, ginger root, onions, chili sauce, vinegar, soy sauce, oil and edamame to boil over medium high heat.

Reduce heat and simmer gently for 10 minutes.

Remove from heat.

Arrange 1/2 cup (125 ml) of uncooked rice in the centre of a 15-inch (40 cm) square of foil paper.

​Arrange 1/2 cup (125 ml) of bok choy over rice and top with a halibut fillet.

Repeat 3 times to make four packets. Form a “bowl” with foil. Ladle 1/4 of broth mixture over each packet and fold edges together to form a sealed parcel.

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​About Western Rice Mills

Western Rice Mills Ltd. is a leading rice distributor and organic foods supplier based in (Vancouver) Richmond, BC, Canada and has evolved into becoming a major supplier, distributor, and importer of various rice products and quinoa products. Western Rice Mills has been Organic Certified and now carries all different types of grains and seeds. To learn more about Western Rice Mills, please visit: About Western Rice Mills.