2016 June

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DIY: 4th of July Mason Jar Craft with Della Rice!

Posted by | Della DIY | 2 Comments

Sometimes here at Della Rice, we like to get crafty. This is a super fun project that only takes about an hour and leaves you with the most adorable 4th of July themed centerpiece ever! Now of course most of the time we would advocate eating Della rice, but this time we are going to get our hands a little dirty and play with it! So gather your materials and your favorite crafting companions. Aprons and gloves are probably a good idea if you are getting the kiddos involved! They will love seeing the plain white rice transform into a beautiful, colorful patriotic candleholder. Now let’s get started…

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4th of July Mason Jar Candles with Della Rice

MATERIALS:

1 Bag Della Rice, uncooked (you can use any white rice variety here, we choose Jasmine)

Red & Blue Food Coloring

Baking Sheets

Parchment Paper

3 Bowls

Fork, for stirring

Mason Jars, various sizes

Tea Candles

Optional:

Gloves

Apron

Funnel

Stickers

Essential Oil: Lavender, Eucalyptus, Lemongrass or Citronella

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DIRECTIONS:

1. Evenly distribute the rice into 3 separate bowls

2. In one bowl add red food coloring to your rice and mix with a fork until fully coated and the red color is nice and bright. Start with a little food coloring and add more as you go to achieve a darker, more vibrant color. Next, move to your next bowl of rice and do the same with the blue food coloring. Keep the final bowl white. *

3. Pour the bowls of blue and red rice onto separate baking sheets lined with parchment paper. Make sure the rice is one nice even layer. Bake at 200 degrees for about an hour. This will insure that the color doesn’t run or stain your hands or utensils.

4. Remove the red and blue rice from the oven and place in their separate bowls. Allow rice to cool.

5. Grab a clean mason jar and begin to layer the rice starting with one color at a time. You can do this in any order, we choose red (bottom), white (middle), blue (top). Each layer should be relatively even but don’t worry about measuring, just use your best judgement.

6. Top with a tea light, and add a sticker for a little extra flare! Repeat this process until you run out of rice. We liked using different size mason jars for height variation.

NOTE: * At this stage you can also add a few drops of the recommended essential oils to each bowl to help ward off any pesky bugs and mosquitos. This is great if you are having an outdoor BBQ style gathering!

IMG_4740IMG_47424th of July Mason Jar Candles 2 with Della Jasmine Rice

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‘The Perfect Summer Salad’ from the Della Rice Test Kitchen

Posted by | Della Rice Stir Recipes | No Comments

Some combinations just work. Fresh summer strawberries, creamy feta cheese, nutty quinoa, and tangy honey dijon dressing come together to create big flavor in one of our favorite salads from the Della rice test kitchen. If you bring this one to your next BBQ or picnic, be sure to make an extra batch! It’s that good guys. It also doesn’t hurt that it’s pretty stunning to look at! Looking for a little more protein? This salad would be great with some tender grilled chicken.

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For a fresh summertime treat (lunch or dinner!), try making this Strawberry Avocado rice bowl stir. It’s easy, filling and will make you happy that summer is officially here… happy eating!

Strawberry Avocado Quinoa Rice Salad

INGREDIENTS

Della Basmati Rice & Quinoa blend

Ripe strawberries, diced (stemmed and washed)

Avocado, diced

Arugula (or your choice of lettuce)

Feta cheese, crumbled (Goat cheese would also work great!)

Walnut, pieces

Dressing:

Honey dijon dressing (whisk together olive oil, honey, dijon mustard, salt and pepper)

IMG_7458DIRECTIONS

  1. Cook Della Basmati Rice & Quinoa blend, add to bottom of serving bowl.
  2. Top rice and quinoa blend with arugula, strawberries, avocado, cheese and walnuts. Make as much as you need!
  3. Drizzle bowl with your favorite dressing (or make honey dijon dressing above)
  4. ENJOY!

Strawberry Avocado Quinoa Salad 2 | Della Rice

 

 

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Date Night Dish: Traditional Valencian Paella by ‘Stirmaker’ Caitlin

Posted by | Della Stirmakers | No Comments

Ok, this is a special occasion dish. I’m not going to pretend like making a traditional Paella from Valencia is an everyday occurrence. The process is so easy but…if you want to go old school some of the ingredients are hard to find. I’ll name replacements for everything, and like every dish ever your imagination is what makes it great.

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Valencian Paella with Della Garlic Basmati

Prep time: 30 minutes

Cook time: 20-25 minutes

INGREDIENTS:

2 C Della’s Jasmine with Roasted Garlic, raw

¼ lb chicken breast or thigh meat

¼ lb rabbit (yeah, I said rabbit!)

4¼ C Valencian Paella base (pictured, this is actually the hardest to find so I’ll give you some alternatives in a second)

½ cup onion, minced

2 green garlic bulbs sliced (it’s spring, they’re in season! you can use 3 cloves of regular garlic if you can’t get them)

8-10 oz. green beans

1 jar artichoke hearts in oil

1 jar Piqouillo peppers

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Glass of wine from Spain? Yes please! That’s for you, not the Paella.

So the Rabbit. It’s only traditional. I’m going to be honest, the flavor is not incredibly distinct and you may just want to replace it with more chicken. If you’ve never had Rabbit, the meat is tender and flaky. It’s not gamey at all. It’s worth a taste if you can get it, but don’t go nuts trying to find it. It’s only a tradition. If you know any hunters, ask them if they know a place that sells it. Specialty butchers often do; that’s where I got mine.

Valencian Paella base, that’s a tough one. Very specialty grocers sell this. The flavor here kind of makes the dish BUT if you can’t find it, don’t worry, you can fake it. Here is the actual ingredient list on the box: chicken stock, rabbit, duck, snails (oh yeah we going fancy here!), saffron, garlic, onions, salt, pepper, chili flakes, and paprika. What makes Valencian Paella different is the reliance on land meat and not seafood. Chicken, duck, snails, rabbit. But the overwhelming flavor profile here is saffron and soup base. There will also be some mouth feel from the duck fat and snails, and that’s the point of them. You can achieve the same results by using about 5C chicken stock with saffron threads, reduced to 4¼ cups, and at the end, add 1 tbsp corn starch with 2tbsp cold water mixed together. This will get a very similar flavor and feel in your mouth. You’ll be missing some earthiness and you’ll have to compensate with your own palette, but you can add some paprika, salt and pepper, and maybe even a little butter. Just make sure you end up with about 4¼ cups of cooking liquid when you’re done.

The artichoke hearts you can find in any major chains. They’re a nice touch.

The Piqouillo peppers are, again, a tradition. Roasted red peppers will get you close, if you can’t find Piqouillos… I might even go with oil soaked, sun-dried tomatoes as an even better alternative.

Now, for cooking it all…

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DIRECTIONS

1. Get a nice big pan… you don’t need a Paella pan!

2. Sweat the onions in some olive oil with salt, then add the meats and sauté until white.

3. Coat the raw rice grains with everything in the pan and toast the rice for a few minutes. THEN add the Pallea base, or your very own innovative solution to it. Bring it to a boil and then place all the other ingredients on top.

4. Cook covered on high for 10 minutes. Don’t stir… just don’t do it.

5. Reduce heat to low and cook for another 10 minutes.

6. Seriously, don’t stir it.

7. Part of the allure of good Paella is having crispy rice bits at the bottom when you’re done. Socarrat, that’s what the Spaniards call it!

8. Don’t stir but now you can check on the rice. All the moisture should be long gone. If not, keep it going. It’d be hard to overcook this. 5 – 10 minutes depending on your socarrat preference.

That’s it! Plop your pan down on the table and tell them it’s traditional. Farmer style! Valencian. Remember it’s traditional. Nothing else is needed. Wait… wine! That’s needed, don’t forget that.

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Valencian Paella | Della Rice

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Easy Basmati Breakfast Rice Pudding by ‘Stirmaker’ Emily

Posted by | Della Stirmakers | No Comments

I like to whip up this hearty breakfast for houseguests. It’s fast, filling and a great way to make friends feel welcome. We use unsweetened almond milk at my house as a dairy alternative. You could definitely still make it with regular cow’s milk or, to add more sweetness, coconut milk—whichever your taste buds prefer! One thing is for certain: It will be devoured in the blink of an eye.

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Della Basmati Breakfast Pudding (GF, Vegan)  // serves 4-5

An easy morning meal to make for houseguests!

INGREDIENTS

  • 2 cups uncooked Della Basmati Light Brown Rice
  • 4 cups unsweetened almond milk
  • 2 1/2 cups water
  • 4 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • Generous pinch of sea salt
  • 1 cup dried fruit & nut mix (dried mangos, cranberries, pistachios and walnuts)

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INSTRUCTIONS

  1. Combine Della Basmati Light Brown Rice, almond milk, water, salt and brown sugar into large pot.
  2. On low heat, cook Rice until it reaches a thick consistency (roughly 35 minutes), stirring often.
  3. Once soft, transfer to bowls. Ground cinnamon on top and sprinkle dried fruit & nut mix (or let guests pick and choose individual toppings). Serve!

Breakfast_Final4Easy Basmati Breakfast Pudding | Della Rice

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One Pot Lemon Chicken and Rice by ‘Stirmaker’ Christine

Posted by | Della Stirmakers | One Comment

I love making one-pot meals during busy weeknights! Anything that doesn’t leave me with a sink full of dishes is always a win in my book. This recipe is one I’ve made in the past and have kept on my list of go-to’s because it is so incredibly simple! I love how you can find almost all of the ingredients in your pantry already. It is the kind of meal that you can rely on when you are in a pinch and don’t have a lot to work with. That being said, the taste and flavor of this dish is so classic and delicious you can’t even tell it was thrown together in a matter of minutes. The lemon adds the prefect amount of tang and the garlic and onions make it so savory. It’s your classic chicken and rice with a twist. YUM!

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I decided to use Della’s new Basmati with Lemon Zest & Herbs to cut down even further on prep. It included all of the seasoning I would normally have to add myself and added such a lovely lemon flavor to the rice. Guys, this rice smells AMAZING! I opened the bag and couldn’t believe how fragrant it was. When I’ve made this dish in the past I usually zest a whole lemon which takes some time. It was really nice to be able to skip that whole step! The rice is the true star of this dish! Mmmm.

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INGREDIENTS

1 Cup Della Basmati with Lemon Zest and Herbs Rice

4-5 Chicken Thighs, bone in, skin on

1 Medium Yellow Onion, finely diced

4-5 Garlic Cloves, minced

1 Shallot, finely Diced

1 1/2 Cups of Chicken Stock

3/4 Cup Water

Lemon Slices (optional)

Garnishes: (these are optional but add some great flavor!)

Fresh Cilantro, chopped

Parmesan Cheese

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DIRECTIONS:

1. Preheat oven to 350 degrees. Season chicken thighs with salt and pepper

2. Heat ½ tbsp olive oil in a deep, heavy based skillet over medium high heat.

3. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
4. Add the onion, garlic and shallots and sauté for a few minutes until translucent. Next add the rice. Let it toast for about 1 min before adding the liquid.
5. Add both the chicken stock and water. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid* on the skillet and bake in the oven for 35 minutes.

6. Remove the lid, add lemon slices (optional) and broil for another 10 minutes, or until all the liquid is absorbed and the rice is tender. Garnished with fresh cilantro  and parmesan cheese. ENJOY!

*I didn’t have a lid for my cast iron skillet so I used aluminum foil instead. It worked great!

Note: It’s important to use a heavy bottomed pan such as a dutch oven or cast iron for best results

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One Pot Lemon Chicken and Rice 4| Della Rice