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So far Hinode Rice has created 12 blog entries.
1912, 2016

Pecan Rice

By |December 19th, 2016|Cooking Tips & Recipes|Comments Off on Pecan Rice

Check out this recipe for Pecan RIce using high quality hinode rice

1912, 2016

Hoppin Hinode White & Wild Rice

By |December 19th, 2016|Cooking Tips & Recipes|Comments Off on Hoppin Hinode White & Wild Rice

Hoppin Hinode White & Wild Rice
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Servings8-10People Prep Time1Hour Cook Time2Hours
Servings8-10People Prep Time1Hour Cook Time2Hours
Ingredients
2cups Hinode White & Wild Rice(uncooked)
1Pound Smoked Hamcubed to ½ inch
1Large OnionChopped
3Stalks CeleryChopped
1tbsp Tomato Paste
1Bunch Green OnionsSliced
Servings: People
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Instructions
  1. 1. Cook rice per package instruction. 2. Rinse and sort peas. (Optional: Soak peas using your preferred method.) 3. Heat oil in a large pot over medium-high heat. Add smoked ham; sauté 5 minutes or until browned. Add onions, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil. 4. Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally. If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste. 5. Serve over hot cooked rice and garnish with chopped green onions.
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1103, 2016

ELEVATE YOUR PLATE WITH HINODE WHOLE GRAINS

By |March 11th, 2016|Food For Thought, Cooking Tips & Recipes, BLOGS, About Rice|Comments Off on ELEVATE YOUR PLATE WITH HINODE WHOLE GRAINS

There are those nights when we’re just happy that everyone eats something for dinner (even if it entails a little hand sampling bites from our plate of rice). Days like these we can only dream of finishing bath time and bed time without protest. So, of course, we cherish the exceptions when everything runs according to plan […]

302, 2016

Creating Chinese New Year Traditions with Hinode Rice

By |February 3rd, 2016|Cooking Tips & Recipes, BLOGS, Traditions & Cultures|Comments Off on Creating Chinese New Year Traditions with Hinode Rice

Hinode Rice Honors the Year of the Monkey
Hinode Rice honors the past and embraces the NOW this Chinese New Year. Bring your traditions into 2016 with the mischievous spirit of the monkey. Together, we can bow our heads to ancient customs while breaking a few rules to revive our New Year’s celebrations with clever wit.

February […]

2001, 2016

White Rice and Tuna Tabouli

By |January 20th, 2016|Uncategorized|Comments Off on White Rice and Tuna Tabouli

White Rice and Tuna Tabouli
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Servings2people Prep Time5minutes Cook Time2minutes
Servings2people Prep Time5minutes Cook Time2minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare Hinode Rice per package instructions.
  2. Combine rice with tuna, parsley, mint, bell pepper and lemon juice in a bowl.
  3. Spoon into serving dishes and sprinkle with lemon zest.
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2001, 2016

Ecuadorian Brown Rice Baked Corn Husk

By |January 20th, 2016|Uncategorized|Comments Off on Ecuadorian Brown Rice Baked Corn Husk

Ecuadorian Brown Rice Baked Corn Husk
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Servings4people Prep Time30minutes Cook Time20minutes
Servings4people Prep Time30minutes Cook Time20minutes
Ingredients
Main Ingredients
4 corn cobsin husks
1cup roasted corn kernelscut from one corn cob
2tsp Olive Oil
1lb White Fishskins removed and cut into 4 equal pieces
Salsa Ingredients (or substitute your favorite premade salsa)
1cup Cactusabout 1-2 small paddles, spikes removed
1-2 jalapenosred or green, steamed
1/2 Large White Onionpeeled
1 green tomatosteamed
1cup Cilantrochopped
1 Limejuiced
Servings: people
Units:
Instructions
Corn Husks
  1. Prepare Hinode rice per package instructions.
  2. Hold one corn husk at the bottom while peeling each leaf of the husk downward without removing the leaves. Continue firmly gripping the end of the corn husk. Grip the corn cob with your other hand and push back and forth until it snaps out of the husk. Soak the husks in lukewarm water.
  3. Stir 1 cup cactus salsa (see below), 2 cups cooked Hinode rice, corn kernels, aji paste, and olive oil to combine.
  4. Remove corn husks from water and peel back the top layers of one corn husk, leaving the bottom and side leaves in place.
  5. Spoon 1/2 cup of the rice mixture into each husk.
  6. Place one piece of fish on top of the rice, and then press the leaves of the husk back down to close. Use a piece of kitchen string to tie the husk together.
  7. Bake stuffed corn husks for 20 minutes at 400 degrees or until fish flakes easily.
  8. Remove string and serve with caution as steam will release from the husks.
Salsa Preparation
  1. Preheat oven to 400 degrees.
  2. On a lightly greased baking sheet, place the cactus, garlic, jalapeños, onion, and tomato.
  3. Roast in the oven for 10 minutes, or until vegetables are lightly blackened.
  4. Flip vegetable over and roast for additional 10 minutes.
  5. Remove and cut the roasted cactus, tomato and onion into large chunks.
  6. Place in a food processor with the remaining salsa ingredients and puree until smooth.
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2001, 2016

Scandinavian Christmas Rice Pudding (Ris A L’amande)

By |January 20th, 2016|Uncategorized|Comments Off on Scandinavian Christmas Rice Pudding (Ris A L’amande)

Scandinavian Christmas Rice Pudding (Ris A L'amande)
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Servings6-8people Prep Time10minutes Cook Time3hours
Servings6-8people Prep Time10minutes Cook Time3hours
Ingredients
6cups whole milk
2tsp cardamom
1/2tsp Salt
jamLingonberry if available
Servings: people
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Instructions
  1. Fill the bottom of a double boiler half-way with water. Bring to a rolling boil on the stove top.
  2. In the top of the double boiler, combine milk, rice, sugar, cardamom and salt. Cover and place over boiling water. Cook for 2.5 hours until most of the milk has been absorbed by the rice and a thick porridge has formed. Stir the mixture to incorporate any remaining milk throughout, and if it is too thin, continue cooking, covered, another 30 minutes.
  3. You may need to add more boiling water to the bottom of the double boiler as the pudding cooks. If so, keep a kettle of boiling water on hand to add. Check after each hour and add more boiling water if needed.
  4. Just before serving, add the almond to the pudding and stir. Whoever gets the almond wins.
  5. Serve warm or cool with lingonberry jam as garnish.
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2001, 2016

Black Rice Fritters with Chimichurri

By |January 20th, 2016|Uncategorized|Comments Off on Black Rice Fritters with Chimichurri

Black Rice Fritters with Chimichurri
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Servings4-12people Prep Time30minutes Cook Time10minutes
Servings4-12people Prep Time30minutes Cook Time10minutes
Ingredients
Chimichurri
2 Garlic Clovespressed
1cup parsley leaveswell-rinsed
1cup Cilantro Leaveswell-rinsed
1tsp Salt
1/4tsp Black Pepperfreshly ground
1/4cup Red Onionminced
1tbsp capersrinsed
Black Rice Fritters
1cup Hinode Black Riceuncooked
2 Eggsbeaten with a fork
1/2tsp Kosher Salt
2tsp Black Pepperfreshly ground
Servings: people
Units:
Instructions
Chimichurri
  1. In a small food processor, combine the olive oil and garlic and run until the garlic is well distributed. If you don’t feel like mincing the onion by hand, you can add it in chunks now, but it won’t look as nice.
  2. Add the parsley, cilantro, salt, pepper and vinegar and process until minced but with still a bit of texture left in the leaves.
  3. Remove from the food processor and mix in the onions and capers.
  4. Taste and adjust salt, pepper and vinegar as needed.
Black Rice Fritters
  1. In a medium bowl, stir together the rice, eggs, smoked paprika, kosher salt, and pepper.
  2. Line a plate with paper towels.
  3. Place a large, heavy skillet over medium high heat. Add a tablespoon of vegetable oil and swirl it around the pan.
  4. Take about 1/4 cup of the fritter mixture, place it in the pan and press down to form a pancake, about 5″ in diameter. Fry until golden brown on one side, about 2 minutes, then flip and cook until the other side is golden brown.
  5. Remove to the paper towel-lined plate and add a few grains of flaky salt. Repeat for the remaining fritters, working in batches so as not to crowd the pan.
  6. Serve hot with the chimichurri sauce on the side.
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2001, 2016

Spiced Basmati Rice with Mint Yogurt

By |January 20th, 2016|Uncategorized|Comments Off on Spiced Basmati Rice with Mint Yogurt

Spiced Basmati Rice with Mint Yogurt
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Hinode Rice: Spiced Basmati Rice with Mint Yogurt
Hinode Rice: Spiced Basmati Rice with Mint Yogurt
Servings4people Prep Time5minutes Cook Time30minutes
Servings4people Prep Time5minutes Cook Time30minutes
Ingredients
Servings: people
Units:
Instructions
  1. Sauté onion and oil in skillet over medium high heat until translucent.
  2. Mix in all seasoning: ground coriander, cardamom, cumin, curry powder, cloves and garlic.
  3. Add chicken and brown on all sides for about 10 minutes.
  4. Pour in chicken stock and bring to a boil, add rice and stir. Reduce to low, cover skillet with a tight fitting lid and simmer for 15 minutes or until moisture is absorbed and rice is fluffy.
  5. Salt and pepper to taste and garnish with yogurt and mint sauce.
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2001, 2016

Tandoori Chicken & Vegetable Stir-Fry with Rice

By |January 20th, 2016|Uncategorized|Comments Off on Tandoori Chicken & Vegetable Stir-Fry with Rice

Tandoori Chicken & Vegetable Stir-Fry with Rice
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Servings4people Prep Time10minutes Cook Time20-40minutes
Servings4people Prep Time10minutes Cook Time20-40minutes
Ingredients
3 Chicken Breastsboneless and skinless
1 Yellow Onionsliced
1cup Green Beanssliced
1/2 red pepperchopped
1/3cup Coconut Milk
1/2cup Cilantrochopped
Servings: people
Units:
Instructions
  1. Prepare Hinode rice per package instructions.
  2. In a lightly oiled, non-stick pan, cook chicken and Tandoori Curry Paste. Remove chicken and set aside.
  3. Add onion, beans and red bell peppers to the same pan and stir-fry for 3-5 minutes or until the onion becomes soft and translucent.
  4. Return chicken to pan along with coconut milk and simmer for 1 minute.
  5. Garnish with cilantro and serve.
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