DOCSLIB.ORG

Bringing Traditional Food Ingredients Straight From

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

BRINGING TRADITIONAL FOOD INGREDIENTS STRAIGHT FROM THE FARM TO YOUR KITCHEN ABOUT US At Original Indian Table we are passionate about increasing farmer income by bringing the finest indigenous and healthy ingredients from India to market. To do this, we have travelled more than 90,000 kilometers across 24 Indian states to meet with farmers. We have found farmers increasingly move towards local crops and natural ways of growing food that are safer for us and healthier for the climate. Our mission is to bring these products to customers looking for clean, nutritious and local food. OUR PHILOSOPHY We believe in the interconnectedness of things. We can live a healthy life and live on a healthy planet only if we re-establish our relationship with food and enable the production of clean, local and sustainably grown crops. All our products are Traditional, Healthy and Directly Sourced. WHAT WE DO We bridge the gap between farmers struggling to market traditional and sustainable food ingredients and customers looking for healthier, more nutritious and local alternatives. Our offering is positioned as an experience as it contains not just the product but also details on the origin, nutritional benefits and uses for each product. Our clients range from retail customers to leading chefs, restaurants and hotels across India and abroad. PARTNERS/FARMERS Our back-bone are our partner women and men farmers and organizations across India. They have dedicated their lives to sustainable farming. They work tirelessly to sow, nuture and harvest traditional varieties of produce, so that You and Me can live a healthy life. We currently work with 20 small-holder farmer groups including women farmers practising sustainable agriculture spread across 15 states, giving them access to a national market under a common umbrella. BLACK RICE BLACK RICE KHEER INGREDIENTS Serves 3-4 Soak the black rice in 3 cups of water for 8 hours. Heat milk in a thick 1 cup black rice bottomed big vessel till it starts boiling and gets thicker. Strain the rice 8 cups full cream milk and cook it in the milk on medium flame. Keep cooking and stirring till 1 cup sugar or as per taste the rice is cooked and the consistency of kheer becomes thick. Add 1 tsp cardamom powder sugar and cardamom powder and stir well. The kheer will be purplish in A handful of cashew nuts colour. For seasoning, heat ghee in a separate vessel. Add cashew nuts and raisins to it and as they brown, add them along with raisins to the kheer. Savour 1 tsp ghee the black rice kheer hot or chilled. For new products and recipes visit www.originalindiantable.com Black rice is a sticky rice grown primarily in Eastern India and Asia. It is also known as “Forbidden Rice,” since in ancient China it was reserved for the emperor and nobles, and commoners were prohibited from eating it. This heirloom variety originally from Eastern India, has been grown in Karnataka and West Bengal since the past 10 years in an effort to conserve it. Antioxidant Rich. Nutty and Aromatic. Nutritionally dense grain, this rice is rich in iron and phytonutrients (antioxidants) which also give it a purplish colour and distinct aroma. Uses: Its glutinous properties makes it ideal for risotto and rice pudding. Great accompaniment to Indian and Western meals. Soak for minimum 1 hour or ideally overnight. Cook 1 cup rice with 3 cups water. Best cooked on stove top. Traditionally, Black Rice was used to make pudding and eaten as normal rice. BAMBOO RICE BAMBOO ‘RICE’ CHILLAS WITH YOGURT FILLING INGREDIENTS Serves 3-4 Powder the rice into a fine powder in a regular grinder/mixie. Add 1 cup Bamboo Rice salt and water to make batter that can be easily spread on a pan. Mix 1 cup yogurt the vegetables in the yogurt along with the green chilli, coriander, ¾ cup grated vegetables (carrot, curry leaves and chat masala and keep aside. Add ghee on the onion, cucumbers) 1 finely chopped green chilli pan and make a round pancake of a scoop of batter using circular Fresh coriander and curry leaves movements. Sprinkle water on the pancake ensuring it doesn’t stick. 1 tsp chat masala Take it off the pan once ready, add a dollop of yogurt mixture in the Ghee and salt as needed center and roll it up. Enjoy as a healthy breakfast or snack. For new products and recipes visit www.originalindiantable.com Bamboo ‘rice’ is actually seeds of bamboo flowers collected by tribal communities in Karnataka. Hard to get, it is pungent, sweet and nutritious, with a wheat-like taste. It is richer in protein and carbohydrates than wheat and paddy rice. Gluten free. Rich in Protein and Dietary Fibre. This calorie dense and fibre rich ‘rice’, cures kapha and pitta doshas and removes toxic substances from the body. Uses: Use as a rice substitute by cooking 1 cup bamboo rice with 4-5 cups water. Can also be used as a wheat substitute by grinding into powder to make parathas, chillas and chapattis. Traditionally, Bamboo Rice was used to make payasam and grinded to make dosa. BARNYARD MILLET BARNYARD MILLET SALAD INGREDIENTS Serves 2-3 3 tbsp olive oil 1 cup barnyard millet Salt and pepper 2 cups water Dry roast the millet in a pan for a few minutes till smoke emerges. ½ cup finely chopped parsley Add 2 cups water, boil and cook on stove top till al dente. Drain ¼ cup finely chopped cilantro the millet and set aside to cool. Separately whisk together the 1 tbsp finely chopped mint lemon juice, olive oil and honey and season with salt and pepper. 2 small ripe tomatoes, diced In a large serving bowl, mix the millets with the parsley, cilantro, 1 small oninon, diced mint, tomatoes and onions. Add in the lemon mixture and season 1 lemon, juiced to taste. Allow to sit for atleast 30 minutes in the refrigerator for ½ tsp honey the flavours to marry. For new products and recipes visit www.originalindiantable.com One of the oldest cultivated millets, this crop has been grown, harvested and packed by Uttarakhand women farmers. It has the lowest carbohydrate amongst all millets and has ten times more fibre than wheat. Also known as Jhangora, Kuthiravali and Oodalu. Rich in vitamin B-complex. Low in carbohydrate. High in vitamins and fibre, barnyard millet aids in digestion and prevents cardiovascular diseases. It is ideal for people with type II diabetes. Uses: Cook 1 cup millets with 2 cups water. Have everyday instead of rice. Works really well in salads and as a couscous substitute. It has been traditionally used in upmas, idlis, dosas, lemon rice and pongal. AMARANTH AMARANTH PATTIES INGREDIENTS Serves 2-3 1 whisked egg (optional) 1 cup amaranth Ground black pepper & salt 2 cups water Cook the amaranth in boiling water and simmer. Drain and let the amaranth 1/2 red onion finely chopped cool. Heat oil in a pan. Add the onions and garlic. Once brown, add the 3-4 cloves garlic grated capsicum and zucchini. Cook for 5 minutes. Add to the amaranth along with 1/2 red capsicum chopped all the spices and mix well. Add the amaranth flour or half the flour and egg 1/4 zucchini chopped and mix well. Add flour till you get a consistency that allows you to make 2 tsp amchoor (dry mango powder) patties. Add oil to a flat pan and cook the patties on both sides till brown and 2 tsp chilli powder crisp. Enjoy the crunchy amaranth patties with coriander chutney. 4-6 tablespoons amaranth flour For new products and recipes visit www.originalindiantable.com The seeds of the Amaranth plant are used as grains, and referred to as pseudo-cereal. Superior to quinoa in protein, it is one of the world’s best sources of nutrition. Cultivated throughout India, Amaranth is popularly known as rajgira in India. Amaranth is good for heart, cardiovascular, bone and digestive tract health. It contains protein, calcium, magnesium, potassium, phosphorus, iron; high content of fiber and vitamin E. Uses. The traditional uses of Amarath are many. It can be cooked as porridge or upma to make a healthy breakfast or to make risotto and pudding. Puff it to make cereal and laddoos or grind into flour to make chapattis and cookies. DIANA RED RICE DIANA RED CURD RICE INGREDIENTS Serves 2-3 1 cup Diana rice Soak rice overnight. Add water and cook in pressure 4 1/2 cups water cooker (5-6 whistles) for faster results or stove top if 1 cup yogurt you have time till you get an dente texture. Cool the rice. 2 green chillies Separately, add ghee to a pan followed by mustard seed 1 tsp mustard seeds, urad dal and dals and cook till it crackles. Add asafoetida, green (white) and chana dal (spilt) chillies and curry leaves, fry and set aside. Mix rice and 1 tsp grated ginger yogurt with salt as needed. Once the tempering cools down 1 tsp ghee add to the yogurt. Garnish with coriander leaves and enjoy. 1 twig curry leaves 1 pinch asafoetida For new products and recipes visit www.originalindiantable.com Diana rice has an interesting etymology. ‘Dia’ and ‘anna’ stand for diabetes and grain respectively. It has been named so as it is especially beneficial for diabetics. Unlike refined white rice, this par boiled red rice retains the vitamin E rich oil between the bran and endosperm. Because of the bran’s high fibre content, Diana rice has a rough, nutty texture. Low glycemic index.
Recommended publications
  • Prodwrkshp 3.Qxd

    Prodwrkshp 3.Qxd

    California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility.
  • RICE and GRAINS

    RICE and GRAINS

    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
  • Anthocyanins in Thai Rice Varieties: Distribution and Pharmacological Significance

    Anthocyanins in Thai Rice Varieties: Distribution and Pharmacological Significance

    International Food Research Journal 25(5): 2024-2032 (October 2018) Journal homepage: http://www.ifrj.upm.edu.my Anthocyanins in Thai rice varieties: distribution and pharmacological significance Sivamaruthi, B.S., Kesika, P. and *Chaiyasut, C. Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand Article history Abstract Received: 29 April 2017 Anthocyanins are phenolic, water-soluble, predominant flavonoids of plants, and are known Received in revised form: for its wide distribution and its pharmacological importance. Almost all the plant sources like 18 July 2017 Accepted: 26 July 2017 vegetables, fruits, cereals, grains are residing with anthocyanins. The type and quantity of the anthocyanins differ based on the species, varieties, cultivars, even the growth stage of the same plant, part of the plant, ethnic and environmental factors. Rice is one of the regular food sources for more than half of the people in the world. The rice cultivars and strains vary among the Keywords countries. Apart from the typical, polished, white rice, some of the colored rice varieties are in use. Anthocyanin present in the rice outer layer contributes the color of the rice. The nature, Anthocyanins concentration, and distribution of anthocyanins are found to be varied among the rice cultivars. Thai rice The current review focused on the anthocyanins content of Thai rice varieties and its reported Pharmacological pharmacological significance. importance © All Rights Reserved Introduction fruits, vegetables, and are documented by a recent study (Chaiyavat et al., 2016). The fruits, especially Rice commonly consumed food worldwide berries, are well-known source of anthocyanin. especially among Asian peoples.
  • Our Cuisine on the Go Is Evolutionary and Aims to Recall The

    Our Cuisine on the Go Is Evolutionary and Aims to Recall The

    OUR SHARING PLATES ! TO TAKE AWAY ! Ham plate, frutti del cappero OLI D’OC BONGRAN la Jabugueña (70g) 6,5 — Certified Agriculture Black Olive Tapenade (90g) 6 Our cheese selection 7 Round white rice, red rice Extra Virgin Olive Oil (25 cl) 10 or brown rice 8 Artichoke bruschetta, black olives Taggiasche & rocket 8 Extra Virgin Olive Oil Picholine (25 cl) 10 LA GUINELLE Bonitto En Escabèche bruschetta — Artisanal vinegar from Banyuls & piquillos peppers 8 Extra Virgin Olive Oil Lucques (25 cl) 10 Banyuls white or red (25cl) 12 Iberico ham bruschetta, goats cheese, Camargue honey & grated almonds 4,5 Banyuls infused with safran (25cl) 15 RUCHER DU MAS Riesling noble grape VILLEVIEILLE OUR STARTERS 98 de Binner (25cl) 15 — Cot Jean-Claude Apiculteur BIO Eggs « mimo-wasa » (for 2) 6,5 Rosé de Zaza du Casot Camargue Honey (125g) 5 Soupe of the Day (250 ml) 5 des Mailloles (50cl) 15 MENU — SUNDAY UNTIL MONDAY MENU — SUNDAY LE SAUNIER DE CAMARGUE OUR MAINS — Camargue salt BIOMOMO HASHIMOTO Our cuisine on the go — Artisan pâtissier (gastronomie White Camargue rice, carrots, roasted Farigoulette : thyme bio franco-japonaise) is evolutionary and aims to pumpkin, almonds & curcuma 13 & bay leaf (250g) 6,5 recall the Mediterranean 3 chocs : caramelised almonds Camargue white rice, octopus Ajillo, Senteurs : fennel coated with chocolate, crispy (80g) 9 flavours of the South of orange, fennel, raisins & carrots 15 & rosemary (250g) 6,5 3 secs : almonds, ginger, France. It favorises local raisins (100g) 13 fresh produce and gro- OUR DESSERTS LOS PEPERETES — Artisanal preserves Cherry jam and ceries as well as artisanal Chocolate cream with & rose de Grasse (115g) 10 cans available in our shop.
  • CFL Black Rice Brief

    CFL Black Rice Brief

    CELLULAR FRACTION-LINE ACTIVATED SPROUTED ORGANIC BLACK RICE Scientific name: Oryza sativa Cellular Fraction-Line activated Sprouted Black Rice Powder is a one-of-a-kind functional food with a broad spectrum of popularity and application that is unique to the market. Black Rice also referred to as Purple Rice and, in Thailand as “Mountain Rice” (khao doi) , is a dry- land rice, rich in anthocyanin antioxidants, minerals, vitamins and amino acids. It is the most nutritious variety of rice with higher nutritional values than either white or brown rice. Black rice is a wholegrain which is gluten free, cholesterol free, low in fat, sugar and salt yet high in fiber, anthocyanin antioxidants, Vitamins B and E, niacin, thiamin, magnesium, iron, zinc and phosphorous. The Ultimate Functional Food: The combination of attention to scientific detail with renewed reverence for correct cultural preparation has given life to the ultimate Functional Food. “Functional Food” is an industry category assigned to foods that deliver therapeutic levels of beneficial constituents in a convenient Whole Food form. Our product maintains consumer acceptance as a common food while providing extensive scientific research of its effective health values. Independent studies have shown positive results from Black rice in weight management, treating various forms of Inflammation, regulating blood, gut rehabilitation and even certain forms of cancer. Category Management: The Natural food industry as well as mass market utilizes a system known as Category Management. Categories are created to designate shelf space for products that fit into specific dominant buying trends. The hottest selling and most consistent categories each of which are applicable to our Cellular Fraction Line bioactive sprouted black rice power are as follows: 1.
  • Phytochemical Profiles of Black, Red, Brown, and White Rice from The

    Phytochemical Profiles of Black, Red, Brown, and White Rice from The

    Article pubs.acs.org/JAFC Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France Gema Pereira-Caro,† Gerard Cros,‡ Takao Yokota,¶ and Alan Crozier*,† † Joseph Black Building, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom ‡ Laboratoire de Pharmacologie, CNRS UMR 5247 and UniversitéMontpellier 1 and 2, Institut des Biomoleculeś Max Mousseron, Facultéde Pharmacie, 15 avenue Charles Flahault, Montpellier 34093 cedex 05, France ¶ Department of Biosciences, Teikyo University, Utsunomiya 320-8551, Japan ABSTRACT: Secondary metabolites in black, red, brown, and white rice grown in the Camargue region of France were investigated using HPLC-PDA-MS2. The main compounds in black rice were anthocyanins (3.5 mg/g), with cyanidin 3-O- glucoside and peonidin 3-O-glucoside predominating, followed by flavones and flavonols (0.5 mg/g) and flavan-3-ols (0.3 mg/g), which comprised monomeric and oligomeric constituents. Significant quantities of γ-oryzanols, including 24-methylenecy- cloartenol, campesterol, cycloartenol, and β-sitosterol ferulates, were also detected along with lower levels of carotenoids (6.5 μg/ g). Red rice was characterized by a high amount of oligomeric procyanidins (0.2 mg/g), which accounted >60% of secondary metabolite content with carotenoids and γ-oryzanol comprising 26.7%, whereas flavones, flavonols and anthocyanins were <9%. Brown and white rice contained lower quantities of phytochemicals, in the form of flavones/flavonols (21−24 μg/g) and γ- oryzanol (12.3−8.2 μg/g), together with trace levels of the carotenoids lutein and zeaxanthin. Neither anthocyanins nor procyanidins were detected in brown and white rice.
  • Traditional Rice Varieties of Tamil Nadu : a Source Book

    Traditional Rice Varieties of Tamil Nadu : a Source Book

    TRADITIONAL RICE VARIETIES OF TAMIL NADU - A SOURCE BOOK THE CENTRE FOR INDIAN KNOWLEDGE Since 1995, Centre for Indian Knowledge Namma Nellu is an initiative of Centre for Indian SYSTEMS Systems has been working towards Knowledge Systems to conserve indigenous enhancing livelihood security of small rice varieties in Tamil Nadu. The objectives of (CIKS) and marginal farmers in Tamil Nadu. Namma Nellu initiative are planting and replanting Our programmes in the areas of organic the varieties year after year in two locations for agriculture, biodiversity conservation and conservation purposes, conducting researches has been involved in work relating to various Vrkshayurveda (the ancient Indian plant to understand the characteristics of traditional aspects of Traditional Rice Varieties (TRV) since science) have helped farmers go organic in the formation of the organization in 1995. The varieties, initiating dialogues on the importance a sustainable, effective and profitable way. work started initially with the realization that of Agro biodiversity on society and ecology these varieties were important for sustainable Drawing from and building on indigenous and multiplying seeds to offer for large scale agriculture practices since they provide a range knowledge and practices, we develop production of traditional rice varieties. of seeds which are suited to various ecosystems, farming solutions relevant to the present soil types and in many cases have the resistance day context. Our activities include research, to various pests, diseases, drought and floods. Several individuals, associations, communities, During the last 25 years the work has progressed extension work and promoting farmer educational institutions, families and organisations extensively as well as deeply and it currently producer organizations.
  • C O N T E N T S

    C O N T E N T S

    03.05.2012 1 C O N T E N T S Fifteenth Series, Vol. XXV, Tenth Session, 2012/1934 (Saka) No. 21, Thursday, May 3, 2012/Vaisakha 13, 1934 (Saka) S U B J E C T P A G E S ANNOUNCEMENT BY THE SPEAKER 2 Moving of Cut Motions to outstanding Demands for Grants ORAL ANSWERS TO QUESTIONS *Starred Question No.381 to 384 3-34 WRITTEN ANSWERS TO QUESTIONS Starred Question Nos.385 to 400 35-74 Unstarred Question Nos.4371 to 4600 75-456 *The sign + marked above the name of a Member indicates that the Question was actually asked on the floor of the House by that Member. 03.05.2012 2 OBSERVATION BY THE SPEAKER 457 Question of privilege PAPERS LAID ON THE TABLE 458-461 STANDING COMMITTEE ON ENERGY 462 26th to 28th Reports STANDING COMMITTEE ON FOOD, CONSUMER 462 AFFAIRS AND PUBLIC DISTRIBUTION 17th and 18th Reports STANDING COMMITTEE ON LABOUR 463 28th to 30th Reports STANDING COMMITTEE ON WATER RESOURCES 463 13th and 14th Reports STANDING COMMITTEE ON RURAL DEVELOPMENT 464 29th and 30th Reports STANDING COMMITTEE ON HUMAN RESOURCE 464 DEVELOPMENT 243rd to 245th Reports BUSINESS ADVISORY COMMITTEE 464 37th Report GOVERNMENT BILLS- Introduced (i) BUREAU OF INDIAN STANDARDS (AMENDMENT) 465 BILL, 2012 (ii) INDIAN MEDICAL COUNCIL (AMENDMENT) BILL, 2012 590 03.05.2012 3 MATTERS UNDER RULE 377 488-501 (i) Need to name Varanasi-Jammu Tawi Super Fast Train No. 12237/12238 as Begumpura Super Fast Train Shrimati Santosh Chowdhary 488-489 (ii) Need to provide timely and adequate loan to entrepreneurs belonging to Scheduled Castes and Scheduled Tribes Shri P.L.
  • Catlog 2020.Cdr

    Catlog 2020.Cdr

    www.theimperialimpex.com With a reputation built on the dependable, high quality of our merchandise and an uncompromising attention to detail, we are Exports "service-first" organization. Basmati & Non - Basmati Rice 1121 Steam Basmati Rice 1121 Golden Sella Basmati Rice 1121 White Sella Basmati Rice 1509 White Sella Basmati Rice 1509 Golden Sella Basmati Rice 1509 Steam Sella Basmati Rice Sugandha White Sella Basmati Rice Sugandha Golden Sella Basmati Rice Sugandha Steam Sella Basmati Rice Sharbati White Sella Basmati Rice Sharbati Golden Sella Basmati Rice Sharbati Steam Sella Basmati Rice Pusa Steam Basmati Rice Pusa Golden Basmati Rice Pusa White Sella Basmati Rice IR 64- 5% Broken Parboiles Rice IR 64- 5% Broken Raw Rice Parmal Rice 11 Raw PR 11 Rice Parmal Parboiled or PR 11 Parboiled Sona Masuri Rice 100% Broken Rice 1 1121 Steam Basmati Rice 1121 Steam Basmati Rice is the variety of long grain rice having seamless quality and exclusive prices. Processed on steaming, the offered 1121 Steam Basmati Rice is long, clean and takes very less time to cook. In Steaming process, steam passes through paddy grains, then at the time of drying and removing of Paddy layers, the Rice grain inside remain white however its surface becomes harder. Our impeccable lot of 1121 Basmati Steam Rice does not break upon cooking under standard conditions. Specifications Length: 8.3 mm Moisture: 12% Max Broken: 1% Max Purity: 95% Min Crop: The Latest Damage/ discolored: Nil Sortex: 100% Sortex Clean Well Milled and Polished 2 1121 Golden Sella Basmati Rice 1121 Golden Sella is another fine rice, liked mostly by biryani lovers all across the globe.
  • The Weedy Rice Problem

    The Weedy Rice Problem

    FAO Weedy rices – origin, PLANT PRODUCTION biology, ecology AND PROTECTION and control PAPER 188 by James C. Delouche Nilda R. Burgos David R. Gealy Gonzalo Zorrilla de San Martín and Ricardo Labrada with the collaboration of Michael Larinde and Cadmo Rosell FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2007 5IFNFOUJPOPSPNJTTJPOPGTQFDJm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ª'"0 iii Contents Acknowledgements x Preface xi List of acronyms xiii 1. Introduction 1 2. The weedy rice problem 3 What weedy rices are 3 Where weedy rices are a
  • Red and Black Rice with Leeks and Pea Tendrils NEW YORK TIMES - RECIPES for HEALTH

    Red and Black Rice with Leeks and Pea Tendrils NEW YORK TIMES - RECIPES for HEALTH

    Red and Black Rice with Leeks and Pea Tendrils NEW YORK TIMES - RECIPES FOR HEALTH I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques." INGREDIENTS: • 3 tablespoons extra virgin olive oil • 2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin • Salt to taste • 2 teaspoons thyme leaves • 3 cups cooked Wehani rice or Bhutanese red rice • 1 cup cooked black rice, either Japonica or Chinese black rice • 1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach • Salt and freshly ground pepper Preparation: Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve. Yield: (serves 4 to 6) Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen. Nutritional information per serving (four servings): 354 calories; 2 grams saturated fat; 2 grams polyunsaturated
  • Quick, Easy, Whole Grain Recipes for Families

    Quick, Easy, Whole Grain Recipes for Families

    QUICK, EASY, WHOLE GRAIN RECIPES FOR FAMILIES WHOLE GRAIN PITA PIZZA Makes 2 servings 2 round 6-7” whole wheat pitas 6 oz spaghetti sauce (about 1/4 of a typical jar) 3 oz part-skim shredded mozzarella cheese 1 cup chopped vegetables (onions, peppers, mushrooms, spinach, olives—your choice) Drizzle of olive oil 1. Preheat oven to 350°F. Spread half the sauce on each pita round. If you’re using chopped fresh spinach, add it now, before the cheese, so it won’t dry out too much. 2. Top with cheese, divided between the two pizzas, and then vegetables. Drizzle with oil. 3. Bake for 15 minutes on a pizza pan or cookie sheet. Much healthier than store or restaurant pizza because you have a whole-grain crust, plenty of vegetables and a reasonable amount of cheese. Add small bits of Italian chicken or turkey sausage if you like. Kids love to decorate their own pizzas! IRISH OATMEAL WITH APPLES Makes 4 servings 1 cup steel-cut oatmeal 4 cups water (we use slightly less) 4 small apples or pears, washed, cored and chopped (no need to peel them) Dash of cinnamon and/or nutmeg 1 handful walnuts or pecans (optional) Enough milk (soy milk and cow’s milk are both good) 1. Measure oats into saucepan and add water. In general you want about 1/4 cup oats and one cup water per person. Use less water next time if you like drier oatmeal. 2. Bring to a boil, then simmer “actively”—keep temperature where the oatmeal will bubble a lot but won’t start rising up the pan.