Augason Farms Long Grain White Rice is the perfect fluffy white rice to enjoy by itself or added to casseroles or soups. It's long storage life makes it the perfect food item to keep in your food storage supply.
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Pilaf Medley
2 cups Augason Farms Long Grain White Rice
1 green bell pepper, seeded and thinly sliced
2 cups water
3 onions, peeled and thinly sliced
1 (17 ounce) can corn
2 carrots, peeled and cut into 1” long thin strips
1 jalapeno pepper, seeded and thinly sliced
2 tablespoons light vegetable oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
2 cinnamon sticks
1/4 teaspoon ground turmeric
3 cloves garlic, peeled and minced
2 tablespoons cashews, chopped
Begin by cooking the rice following normal method. Set aside. Boil water in a small saucepan. Add corn, carrots and cook for 8-10 minutes until tender. Drain and set aside. In a heavy non-stick pan heat the oil. Add the turmeric, jalapeno peppers, bell peppers, onions, cashew nuts, onions, garlic, cloves and cinnamon sticks. Sauté until the onions soften. Turn off heat. Add the cooked vegetables and salt, sauté for 3 minutes. Add the cooked rice and mix. Garnish with cilantro and serve hot. Serves 4.
Red Beans & Garlic Rice
1 pound Augason Farms Dark Red Kidney Beans
3 tablespoons vegetable oil
4 garlic cloves
3/4 cup sun-dried tomato, chopped
1 small onion, chopped
1/2 teaspoon sweet paprika
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups Augason Farms Long Grain White Rice
1 1/2 teaspoons salt
1/2 teaspoon pepper
In large bowl, place beans and enough water to cover by 2” and soak for 8 hours. Drain beans; transfer to 7-quart saucepot. Add enough water to cover by 2”, heat to a boil. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender. Set sieve over large bowl. Into sieve, drain beans; reserve liquid. In same saucepot, heat oil on medium-high. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans. Cook 3 minutes, stirring gently. Add 4 cups reserved liquid and chopped garlic; heat to boiling. Stir rice into bean mixture. Cover and cook on low 25 to 30 minutes or until rice is cooked thoroughly, stirring occasionally. Season with salt and pepper.
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