Chicken and Ralston Family Farm Purloo Jasmine Rice
by Chef Edouardo Jordan
1/2gallon (2500g) water
8ea (550g cooked meat) chicken quarters
3 Cups (700g) Ralston Family Farms Jasmine rice
1⁄4 Cup (200g) Grapeseed oil
2.5 Cups (350g) Onion, Diced
1 Cup (200g) Celery, Diced
1⁄2 Cup (100g) Bacon, Diced
1⁄2 Cup 140g Button mushroom, Crushed
5⁄8 Cup (150g) Tomato purée (San Marzano – either buy pureed or blend them up)
2 teaspoons (8 g) Cajun Spice mix
1 Tablespoon (2g) dried Oregano
Black pepper to taste
Salt to taste
In a large pot add water and chicken legs and bring to a boil. Simmer for 20 minutes on
medium heat. Remove chicken. Reduce stock to about 2 Liters.
On medium heat, quickly add oil to a large pot. Add onions and bacon, cooking until
onions have softened. Add in celery and mushrooms, continue cooking until celery
softens. Add in uncooked and rinsed rice and toast in the pan, stirring continuously for 1
minute. Add the remaining ingredients and stir everything together. Add the par cooked
legs and the stock and bring to a boil over high heat. Reduce to a simmer and cover
with a lid. Cook until rice is done--about 12 minutes. Remove the lid, and using a fork,
tear the chicken from the bone while keeping the bone a part of the dish. Season to
taste with salt and a generous amount of black pepper
Serve with fresh chopped herbs and cornbread.
Chef Edouardo Jordan bio:
Edouardo Jordan was born and raised in St. Petersburg, Florida and attended college at the University of Florida. After graduating with dual degrees in business administration and sports management, Jordan decided to enroll in culinary school at the Le Cordon Bleu in Orlando. Following graduation from culinary school, Jordan’s ambition brought him to renowned restaurants such as The French Laundry, where he apprenticed, Per Se, and Lincoln Ristorante in New York. With thoughts of raising a family and opening a restaurant in mind, Jordan moved to Seattle where he began working at Sitka and Spruce as Sous Chef. In 2013, Jordan was asked to open Bar Sajor as Chef de Cuisine and used this as an opportunity to learn as much as he could about opening a restaurant. Taking this knowledge and experience he had gained from Bar Sajor, Jordan officially opened the doors to his first restaurant, Salare, in June of 2015. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. In April 2017, Chef Jordan opened his second restaurant, JuneBaby, which focuses on his roots and Southern Cuisine, which has received much attention both nationally and locally. Chef Jordan was nominated for a James Beard Award in 2016, and Salare was listed as a Best New Restaurant in America in 2016 by Eater National. He has been named one of Food & Wine’s Best New Chef of 2016 and JuneBaby was titled Restaurant Best New Restaurant for 2018. Chef Jordan is a 2017 James Beard Award finalists, and received the prestigious 2018 James Beard Award for Best Chef Northwest and Best New Restaurant for JuneBaby Restaurant. In December of 2018 he opened his third restaurant, Lucinda Grain Bar, which focuses on heirloom, ancient, and local grains.
1 Butternut Squash, halved
Olive oil, for sautéing and drizzling
1 cup Whole Grain Red Rice
1/2 cup Basmati White Rice
1/2 cup toasted pumpkin seeds
1/2 cup green onions, chopped
1/2 dried cranberries
1/2 cup salad or champagne vinegar
1 Tablespoon whole grain mustard
1 Tablespoon honey
2 Tablespoons fresh parsley
1 Tablespoon fresh thyme
1 Tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to cool until it is easily handled. Carefully cut in-between the flesh and skin, then cut flesh into 1/2-inch cubes. Set aside.
In a medium-sized saucepan, add whole grain rice and 3 cups of water and bring to a boil then reduce the heat and simmer until rice is tender, about one hour. Remove from heat and let stand covered 5 to 10 minutes.
In another medium-sized saucepan, add Basmati rice and 1 1/4 cup water and bring to a boil. Lower the heat to simmer and cover for about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
Meanwhile in a medium skillet, add pumpkin seeds and toast on medium heat for about 3 minutes, or until the seeds are lightly golden and toasted. Remove from pan to parchment paper.
In a medium bowl, add vinegar, mustard, honey, parsley, thyme, and oregano. Slowly drizzle olive oil into the bowl continuously stirring as you drizzle until emulsified.
In a large bowl, add rices, pumpkin seeds, butternut squash, green onions, and dried cranberries. Gently stir in the vinaigrette. Serve warm or at room temperature.
1 rotisserie chicken
2 green onions diced
2 small red peppers diced
½ cup mayonnaise
2 tsp Sriracha sauce
1 clove fresh crushed garlic
Black pepper and salt to taste
1 cup cooked purple rice
4 garden fresh tomatoes medium size
Cook Purple rice according to package directions and set out to cool on a cookie sheet.
Remove skin and bones from chicken and dice.
In a medium size bowl, add all ingredients and gently mix together. You will likely not use the entire rotisserie chicken, simply adjust to your desired amount. (leftovers make great wraps)
Place in the fridge to cool, meanwhile prep your tomatoes.
Slice tops off of the tomatoes, and scoop out flesh. Season inside with salt, pepper, and crushed garlic. Once you have cored and seasoned, turn prepared tomatoes upside down on a cookie sheet to drain.
Fill prepared tomatoes with chicken salad, serve with fresh salad greens on the side.
2.5 lb fresh skinned tomatoes
1 pinch saffron
2 0z toasted pistachios
4 cloves garlic
2 inch piece of ginger
2 fresh red hot chilies
1 tsp cumin seeds
1 tsp fenugreek
1 can coconut milk
2 cups Jasmine rice
Cook rice according to package directions, The rice cooker is perhaps the easiest method.
Make a x on the core of each tomato and place in boiling water to remove the skins for 45 seconds.
Cover the saffron with ½ cup of the boiling water and set aside to infuse.
Peel and finely chop the garlic, ginger and chilies.
Pour some olive oil into a saucepan. Add the diced onion and spices, then add the tomatoes coconut milk and saffron water. Cover and simmer for 20 minutes.
Season to taste, top with toasted pistachios and serve with fluffy Jasmine rice
2 Large Chicken Breasts, Cubed
2 Tbsp Salt Pork or 2 strips of Bacon
1 Large Onion Diced
1 Large Bell Pepper Diced
½ Cup Diced Celery
3 Large Cloves Garlic Minced
½ Cup Sliced Mushrooms
¼ Cup Diced Green Onions
2 Cups Golden Rice
½ lb Andouille Sausage, sliced
2 Cups of Chicken Stock
Salt & Pepper, Cayenne Pepper, and Hot Sauce to taste
Sauté salt pork or bacon; over medium heat
Sauté cubed chicken until golden brown on all sides. Add sausage, onions, celery, bell peppers, and garlic. Continue until vegetables are well caramelized, not burnt.
Pour in stock, bring to a boil, and then reduce to a simmer.
Add in mushrooms and season with salt, pepper, and hot sauce.
Add in rice, cover and cook for 25 minutes on low heat. Stirring occasionally.
1 cup diced deseeded butternut squash
2 carrots peeled & diced
1 large onion diced
3 cups of chicken broth
2 Tbsp. butter
Country ham, julienned
1 ½ cups Basmati rice
Bay leaf, fresh thyme, salt & pepper
1 cup of field peas, or speckled butter beans or purple hull peas.
Sauté squash, carrots, and onions in butter in a large skillet until soft, add bay leaf, thyme, and peas.
Add rice, and 2 cups of chicken broth, cook for 15 mins.
Reduce remaining cup of chicken broth by half, add whilst stirring to rice.
Remove bay leaf, add desired amount of julienned ham, adjust for taste.
1 C Ralston Family Farms Basmati rice, rinsed thoroughly
¾ C full fat coconut milk
½ C water
½ C vegetable broth
1 tsp. kosher salt
1 cinnamon stick
¼ tsp. allspice
1 Tbsp. olive oil
½ organic red onion, diced
½ organic yellow bell pepper, diced
½ organic red bell pepper, diced
2-3 cloves garlic, minced
2 inch knob organic ginger
1 organic jalapeno, seeds and membranes removed, minced
Salt and pepper to taste
Organic cilantro, for garnish, if desired
Add rinsed rice to a saucepan. Add coconut milk, water, broth, salt, cinnamon stick, allspice, and cayenne. Stir to combine.
Heat over medium high heat. Bring to a boil then reduce to a simmer until all of the liquid is absorbed, around 15 minutes. Once done, remove from heat, allow to sit for 5 minutes. Remove cinnamon stick.
Add olive oil to a skillet. Heat over medium heat. Once hot, add onion and bell peppers, cook for 4-5 minutes or until softened. Add jalapenos, ginger, and garlic. Cook for 30 seconds more. Season with salt and pepper.
Add to rice, mix to combine.
Garnish with cilantro if desired.
*Recipe developed by Chef Heather Artripe of Fayetteville, AR. Chef works at Ozark Natural Foods Co-Op. She has been there for over 12 years and has been teaching cooking classes at the Co-op for the past 7 years. She has participated in many community culinary events over the past several years including the Roots Festival, Apple Seeds’ Evening at the Farm, and cooking demonstrations for the Fayetteville Farmers Market, NWA Farmers’ Market Alliance, Ozark Folkways, Tri Cycle Farms, and the Fayetteville Public Library, just to name a few.
1 cup raw Purple rice or 2 1/2 cups cooked
1 sweet potato peeled and cut in a small dice
1 cup Brussels sprouts trimmed and halved
1/2 cup finely diced celery
1/2 cup dried cranberries
1/2 cup toasted pecans chopped
1/2 cup cherry tomatoes halved or quartered
4 slices of bacon cooked and diced
1 cup maple syrup
1 cup balsamic vinegar
Set the oven to 375F
Whisk the dressing ingredients together. Bring the mixture to a gentle simmer and let simmer until the liquid is reduced by half and the dressing coats the back of a spoon.
Cook the rice according to the package directions. Put it in a large bowl to cool.
Toss the sweet potatoes in a little olive oil, and season with salt and pepper. Spread out on a baking sheet. Do the same with the Brussels sprouts on another sheet and roast for about 15 minutes or until just tender and starting to caramelize. The Brussels sprouts may take longer.
Toss the rice with a small amount of dressing to moisten. Add the rest of the ingredients and toss with the rest of your desired amount of dressing. Top with cheese and add salt and pepper to taste.
Prepare your Nature's Blend (or rice of your choice) and grilled chicken in advance.
In a large bowl, layer the following:
2 Cups cooked Ralston Family Farms Nature's Blend
1 cup black beans
1 cup corn
1 cup diced red pepper
1 cup diced tomatoes
1 diced avocado
1 large shredded, cooked chicken breast (or protein of choice)
½ cup shredded cotija cheese
½ cup lemon greek yogurt
1 lemon, juiced
¼ cup fresh cilantro, chopped
3 cups cooked red rice
Packet Taco Seasoning
6 oz tomato sauce
1 cup veggie stock
Salt and pepper
**for a more meat-like texture, pulse cooked rice in the food processor a couple of times before making the meatless tacos.
Homemade Tomato Sauce:
**For an extra layer of deliciousness, try spooning some of your salsa into prepared avocado halves and baking for 12 minutes at 350! Be sure to cover all of the exposed avocado flesh in order to prevent overbrowning in the oven.
8-10 mini pumpkins
2-3 tablespoons olive oil
1 pound ground pork sausage
3/4 cup sweet onion, chopped
1 cup portabella mushrooms, roughly chopped
1/2 cup apple cider
2 teaspoons fresh thyme, chopped
1 cup dried cranberries
1 cup Brown Basmati Rice
1 cup Parmesan, shredded
Begin by preheating your oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
Slice the tops off the mini pumpkins. Scoop out the seeds and set them aside. Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on the prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender.
While you are roasting the pumpkins, spread the seeds on a separate baking sheet. Leave them in the oven for about 10 minutes to get them nice and toasty.
Meanwhile, add a tablespoon of olive oil to a medium skillet on medium-high heat. Add the sausage and cook it well. Season to taste with salt and pepper. Drain off the grease and set the sausage aside.
In the same pan, add the onions and mushrooms. Cook until tender. Add the apple cider to the pan. Deglaze the pan by scraping the bottom with a wood spoon. Then add the thyme. Cook until the liquid is slightly reduced (4-5 minutes). Remove from heat and set aside.
Combine 1 cup Brown Basmati rice with 2 ¼ cups water and salt to taste in a medium saucepan. Bring to a boil, cover and simmer 35 to 40 minutes until all of the liquid is absorbed. Remove from heat and set aside for 10 minutes with the lid still on
In a large bowl, combine the sausage, onion, mushrooms, dried cranberries, rice, and 3/4 cup of Parmesan Cheese.
Transfer the pumpkin bottoms to a large cast-iron pan. Set the tops aside.
Stuff the pumpkins with the sausage, rice, and cranberry mixture. Heap the mixture on top of each pumpkin. Sprinkle with the remaining Parmesan and roasted pumpkin seeds.
Reduce the oven temperature to 350 degrees F. Bake for 15-20 minutes or until the pumpkins are soft and the stuffing is heated through.
Serve hot and place the pumpkin tops* back on the pumpkins.
*The tops can be warmed up on the same baking sheet by placing them in the oven for a few minutes before serving. They are mostly decorative.