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COCONUT RICE PUDDING & MIXED BERRY COMPOTE

Creamy, sweet coconut rice pudding with layers of sweet and tart berries. This is a match made in heaven! As an added bonus, it is gluten- and dairy-free, so everyone can enjoy it!

PUDDING

  • ¼ cup agave

  • 1 ½ cups full fat coconut milk

  • 1 ½ cups cooked rice (Whatever kind you like best)

COMPOTE

  • 4 cups frozen mixed berries (A mixture of blackberries, blueberries, raspberries, and strawberries)

  • Juice from ½ lemon

  • ¼ cup agave

TOPPINGS (OPTIONAL)

  • Berries

  • Mint leaves

  • Coconut flakes

DIRECTIONS

To make the compote: Place the berries in a medium saucepan over medium heat. Stir until the berries begin to break down. Add in the agave and lemon juice. Bring to a boil, mashing the mixture with a fork in order to break up larger berries. Stir constantly until the sauce has thickened slightly (it will thicken more as it cools). Allow to chill completely before assembling.

To make the rice pudding: Pour the coconut milk and Agave in a medium sauce pan. Bring to a gentle boil. Add cooked rice and stir. Cook without lid for 10-12 minutes (until rice has reached desired consistency).​

RICE SALAD WITH PINEAPPLE, CUCUMBERS, AND PECANS

This rice salad recipe tastes super fresh. It’s packed full of fresh pineapple, cucumber, green onions, mint, pecans, and delicate, nutty Jasmine rice.

THE RICE

1 cup long grain rice 3 cups cooked

1 1/4 cups of cold water

1 teaspoon Kosher salt

THE LIME DRESSING

3 tablespoons pineapple juice

3 tablespoons lime juice

1/2 cup olive oil

zest of 1 lime

1 tablespoon honey

pinch Kosher salt

pinch freshly ground black pepper

THE SALAD

1 cup pineapple chunks

1/2 cup pecans chopped and toasted

1/2 cup green onions

1/2 cup cucumber diced

1/2 cup mint leaves reserve a few for garnish

1 cup goat cheese crumbled (optional)

1/4 cup cranberries

6 slices cooked bacon chopped

pineapple lime vinaigrette

DIRECTIONS

For the Rice

  • In a medium pan, bring rice and water to a boil. Once it reaches a boil, turn down to a simmer and place the lid on for about 10 minutes. After 10 minutes, turn the heat off and leave the lid on for another 10 minutes. Remove rice to a bowl and place in the refrigerator to cool a bit before adding the rest of the salad ingredients.

For the Pineapple Lime Dressing

  • In a Mason Jar, add all dressing ingredients and shake vigorously together until well incorporated.

For the Salad

  • In a large mixing bowl, add rice and salad ingredients. Pour the dressing over the ingredients and mix it all together.

  • Serve room temperature in large serving platter or bowl and garnish with more mint leaves and toasted pecans.

CILANTRO LIME RICE

This easy citrus side will look and taste great paired with your favorite Mexican dish!

INGREDIENTS

2 ⅛  cup chicken broth

1/4 teaspoon salt

1 cup purple rice

1 loosely packed cup fresh cilantro

Juice of 2 limes

Zest of 1 Lime

1 tablespoon olive oil

2 garlic cloves

Cilantro Lime

DIRECTIONS

Cook rice according to package directions. While rice is cooking, place cilantro, lime juice, zest, olive oil, and garlic in a blender and blend until cilantro is finely chopped, or you can use a food processor. When rice is done, stir the cilantro mixture in. Enjoy!

NATURE’S BLEND RICE SALAD WITH PESTO VINAIGRETTE

INGREDIENTS

Rice Salad

1 cup Nature’s Blend Rice

2 celery stalks - diced

1 yellow pepper - diced

½ red onion - finely chopped

2 mini cucumbers - diced

1 cup cherry tomatoes - halved

½ cup pecans - toasted

2 handfuls parsley - finely chopped

1 handful dill - finely chopped

Pesto Vinaigrette:

1 teaspoon dijon mustard

juice of 1 small lemon

4 tablespoons pesto - (any kind, homemade or store-bought – whatever you have in your fridge)

4 tablespoons extra virgin olive oil

salt and pepper

DIRECTIONS

Cook the rice according to the package instructions then leave to cool. Meanwhile, mix all the salad ingredients together in a large bowl and add to the rice once cool. Put all of the dressing ingredients in a food processor and blend until well incorporated Pour over the rice salad, mixing in well. Store the salad in the fridge until needed.

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