Jen Heider

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…



4th of July Mason Jar Candles with Della Rice


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






Essential Oil: Lavender, Eucalyptus, Lemongrass or Citronella



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

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

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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.


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


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


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


  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



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

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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.


Valencian Paella with Della Garlic Basmati

Prep time: 30 minutes

Cook time: 20-25 minutes


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


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…




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.



Valencian Paella | Della Rice

Meet ‘Stirmaker’ Julia + Mediterranean Lamb Quinoa Burgers!

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I am the recipe developer and food photographer behind the blog A Cedar Spoon. I share nutritious, seasonal and simple recipes for the home cook along with sharing some of my family’s Middle Eastern recipes. My love for cooking and food comes from my Mom and Grandma who are wonderful cooks and encouraged me to get in the kitchen with them when I was growing up. My favorite thing about food is that it has a way of drawing us together, and creates a commonality between even the most different of people.

Julia has a gorgeous blog with plenty more recipes to drool over! Go check her out at A Cedar Spoon for more culinary inspiration and weekly meal ideas!! This week we asked Julia to share a seasonal ‘stir’ with us, inspired by game day and the upcoming Super Bowl 50. See her culinary creation below…

9-Mediterranean-Lamb-Quinoa-Burger-7-1-of-1Mediterranean Lamb Quinoa Burgers make a nice game day meal packed with Mediterranean Flavor and a mixture of basmati rice and quinoa to create texture and bind the burger together.  We like to top these burgers with a light mint yogurt sauce, arugula and tomatoes. 


The Super Bowl is fast approaching! Do you have your game day menu planned out?

Honestly I am just starting to think about what we are going to make because I also have a two year old birthday party to plan. Yes, Drew will be two on February 3rd. I can’t believe how fast time has flown by.

For the Super Bowl I will probably make a few appetizers like this Black Bean Dip with Queso Fresco, these Buffalo Chicken Hummus Bites and this Creamy Mexican Dip will make an appearance on our menu. I can’t wait to add these Mediterranean Lamb Quinoa Burgers to the menu alongside all of this delicious appetizers.

You might be thinking…burgers in February? But yes, in my house we grill year round, unless it is a blizzard of course. If you aren’t on board with grilling in 30 degree weather you can make these Mediterranean Lamb Quinoa Burgers in the comfort of your home by using a skillet.

These Mediterranean Lamb Quinoa Burgers have been on my list to make for a while. Coming from a Lebanese family we eat lamb at most holidays throughout the year, especially around Easter. Outside of the holidays I realized I don’t make lamb all that often for my family. I was really excited to try this new recipe and have a new type of burger to make for game day and for dinners.


You might notice a special ingredient in this recipe, Della Basmati and Quinoa. Have you ever thought to put that in a burger?

The mixture of the basmati and quinoa adds a nice texture to the burgers and binds everything together nicely.  If you haven’t heard of Della Rice , you should check them out. Della Rice is about stirring up culinary imaginations and wants to inspire people to get creative using their variety of rice.

They offer ten varieties including Jasmine White Rice, Jasmine with Toasted Sesame & Garlic, Basmati & Quinoa {my favorite!}, Basmati and Wild Rice and Basmati with Lemon Zest and Herbs. The fun thing is that there are many ways you can use their varieties of rice in easy weeknight dinners because all of them cook in 20 minutes.

But of course, with today’s Mediterranean Lamb Quinoa Burgers, I wanted to “stir” things up in the kitchen and think a little outside of the box. I love that I was able to incorporate the Della Basmati and Quinoa in these burgers and created a delicious tasting burger in the process.


As you start to think about your game day menu, consider putting these Mediterranean Lamb Quinoa Burgers on the menu. But remember, these aren’t just for game day and would make a nice, quick and easy dinner that the whole family will love.

Oh, and just to let you know…I will be focused on the food during the game since the Packers won’t be playing! ?

Prep time: 

Cook time: 

Total time: 

Serves: 4


  • For the lamb burgers:
  • ½ cup cooked Della Basmati & Quinoa mixture {1/4 cup of uncooked rice will give you the ½ cup cooked rice}, cook as directed
  • 1 lb. ground lamb
  • ⅛ teaspoon salt
  • ½ teaspoon paprika {you can use smoked paprika for a smoky flavor}
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon rosemary
  • ¼ teaspoon cayenne red pepper {optional}
  • ¼ cup olive oil
  • Optional Mint-Yogurt Sauce:
  • ½ cup plain yogurt
  • 1 Tablespoons fresh, chopped mint


  1. Cook the basmati & quinoa mixture according to package. Set aside once done.
  2. If you have a mixer, put all ingredients in the bowl and turn your mixer to low and mix until just combined. Remove and form into 4 lamb burger patties. If you do not have a mixer you can use your hands to combine everything together and then form into four patties.
  3. Prepare your grill to medium heat. Place the lamb burgers on the burners once the gill is heated, flipping once, until browned and cooked until your liking {for us it was about 10 minutes for medium}.
  4. While the burgers cook, in a small bowl combine the yogurt and the chopped mint and stir until combined.
  5. Remove the lamb burgers and serve on a bun with a dollop of mint-yougurt or a spread of hummus. Enjoy!
Garnish ideas:
Greens like arugula, kale or spinach
Crumbled feta cheese
Kalamata olives
Sliced, roasted red peppers

Even though this recipe only calls for ½ cup of cooked basmati and quinoa I suggest making 1 cup {uncooked} of the basmati and quinoa mixture so you have leftovers to use for your meal or a different meal.

You can skip the bun and serve these lamb burgers over a bed of greens or rice.




Meet ‘Stirmaker’ Kate + Chorizo Stuffed Jalapeño Peppers (with Queso) !

Posted by | Della Stirmakers | One Comment

As a veteran restaurant publicist and stylist, I am constantly around food. I love cooking for my family and for new people because it makes me feel like I have to rise to the occasion. My Sunday nights are spent pawing through cookbooks for inspiration and making my grocery lists. I like to mix things up and not just stick to a small repertoire of dishes.

Most cherished cooking tool: my grandmother’s aprons

Ingredient I can’t live without: lemons

We asked Kate to share a seasonal ‘stir’ with us, inspired by game day and the upcoming Super Bowl. See her culinary creation below…


My inspiration for this dish was my friend Alli who loves chorizo more than anyone I know.  She is also a maven when it comes to creating game day foods and so this is my culinary  love letter to her…GO BRONCOS!!!


  • 1/4 C. Della Basmati rice
  • 1/4 pound ground Chorizo
  • 12 large jalapeño peppers (tops, seeds and pith removed)
  • One jar of queso
  • Olive oil
  • Salt

Della_Pinterest Image KATE


Serves 4-6

1. Roast peppers with salt and olive oil (350 for 20 min.) let cool.
2 Make rice and brown chorizo. Combine and cool.
3. Hand stuff peppers with mixture and return to oven until warm.
4. Microwave queso and if you have extra filling…mix it in
5. Dip and enjoy!
 ‘Stirmaker’ Tip: To keep peppers fresh and green, roast them instead of boiling or steaming.

New Weekly ‘Stirmakers’ Feature!

Posted by | Della Rice News, Della Rice Stir Recipes | No Comments

Introducing the first lineup of Della rice ‘Stirmakers’–

Kate from Boulder, Colorado

Lizzie & Patrick from Lakewood, Colorado

Christine from Denver, Colorado

Jackie & Don from Nolensville, Tennessee

Courtney from Evanston, Illinois

Julia from Cleveland, Ohio

Every week we will highlight a fun, inspirational Della rice ‘stir’ created by one of our ‘stirmakers’! This will be a simple, inspired recipe that we will share with you to spark your own culinary creativity!

What is a ‘stirmaker’? It’s simply anyone who is looking to ‘stir’ things up in the kitchen! These ‘stirmakers’ are just like you and love to cook up easy weeknight meals with Della rice.  Our first six Della Stirmakers were hand picked by us here at Della Rice, and you could be next! It’s all about sharing new discoveries and creations. We can’t wait to see what gets stirred up!

To be considered to be a stirmaker please contact us via Facebook!

Transform Thanksgiving Leftovers with Turkey Red Beans and Rice!

Posted by | Della Rice Stir Recipes | No Comments

Leftovers don’t have to be boring. At Della, we want you to love your leftovers! Embrace them! If you put your mind to it, they will quickly become your new best friend. This “stir” is what we like to call a hodge podge leftover dish. Got extra turkey, chicken, beans, or rice on hand?! Throw your scraps together and make something beautiful. For this dish we put a spin on classic red beans and rice by adding leftover turkey. Watch the video below to see how it’s done…


– Della’s Arborio Rice, cooked as directed

– (Leftover) Turkey or Chicken, cooked

– Andouille Sausage, cooked

– Kidney Beans

– Bell Pepper, strips

– Celery, diced

– Creole Seasoning, Salt + Pepper

– Garnish: Green Onions, Parsley

– Top with: Hot Sauce (optional)

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To Assemble Your Stir:

Start with Della Arborio rice as the base for your stir, next layer on your leftover turkey (or chicken), sausage, sautéed veggies with seasoning, beans, and preferred toppings. Don’t forget the hot sauce for some authentic cajun heat!! Serve and Enjoy!

Edit_IMG_1360Looking for more ways liven up your Thanksgiving leftovers?

How about baking your leftover turkey or rice into your favorite casserole? Or repurposing them into a breakfast stir fry and cracking an egg on top? We’d love for you to share all your stir creations with us by using #CreateAStir on Facebook, Twitter, and Instagram. Also, If you haven’t entered our #bowlyouover contest, you should! Click here to enter now!


Get Cozy with {Leftover} Chicken and Wild Rice Soup

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Warm up with this Chicken and Wild Rice soup! This cold weather favorite “stir” is so great and comforting during the winter season. We recommend using leftover chicken or rice if you have it to cut down on the cooking time. Whether it’s a snow day, a sick day, or everyday, this soup is sure to keep you cozy and feeling good in no time!

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– Della Basmati & Wild Rice, cooked as directed

– (Leftover) Chicken, cooked

– Onions, chopped

– Garlic, chopped

– Carrots, chopped

– Red Bell Pepper, diced

-Tomatoes, diced

– Chicken Stock

– Season with: salt, pepper, chopped parsley, herbs de Provence

– Top with: grated parmesan (optional)

To Assemble Your Stir:

Heat oil in a large pot or dutch oven, add onions, garlic, carrots, and bell pepper. Cook at med heat until softened. Add chicken stock, cooked rice, chicken, tomatoes and spices. Stir and allow to come to a boil. Turn heart to low and simmer about 20 min. Pour in a bowl, top with parmesan cheese, and serve with a piece of warm crusty bread! Mmmm.

Edit_R060163converted 3(Top pictured: Leftover Chicken and Wild Rice Soup, Bottom Pictured: Leftover Turkey, Kale and Quinoa Soup)

Got Leftovers?

Leftovers are such a wonderful tool for reinventing quick weeknight family meals like this one. Last night’s stir fry can instantly become tonight’s new creation by adding leftover cooked rice or chicken to a soup just like we did here. We hope this stir will inspire you to use your leftovers in new & fun ways!


Enter to Win our #bowlyouover Giveaway!

Posted by | Della Rice Contests | No Comments

We are giving away this set of 6 colorful rice bowls to five lucky winners!

It’s super easy to enter, just follow these 3 simple steps:

1. Log into Facebook

2. Follow this link:

3. Enter your email, city, & press submit

Good Luck!! And don’t forget to like us on Facebook and sign up for our newsletter for more giveaway updates &  culinary inspiration! At Della, we love rice bowls and want to #bowlyouover with this fun giveaway 🙂

20 Min Meal: Roasted Garlic Chili Rice

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File this one under Fall family favorites! This delicious Roasted Garlic Chili Rice stir is made with Della’s Jasmine with Roasted Garlic, elevating it from everyday classic to out-of-this-world good. Quick and easy-to-follow, this stir will most certainly become one of your seasonal weeknight go-tos!


– Della Jasmine with Roasted Garlic, cooked as directed

– Ground Beef, cooked and spiced with salt, pepper, chili powder and paprika

– Kidney Beans

– Onions, chopped and cooked

– Green Bell Pepper, chopped and cooked

– Roma Tomatoes, chopped and cooked

– Toppings: Shredded Cheddar Cheese, Green Onions, Avocado (chopped), Cilantro and Sour Cream

To Assemble Your Stir:

Start with Della Jasmine with Roasted Garlic as the base for your stir. Next layer on the ground beef, kidney beans, and last all those delicious veggies– onions, green pepper, and tomatoes. Finally, load it with toppings! We like cheddar cheese, green onions, avocado and sour cream. Serve and Enjoy!

Edit_R060325The Perfect Pair for Game Day…

Got game day jitters because the football party is at your house? Once, again, we’ve got your tailgating needs covered. Here’s what the home team wants– bowls of chili rice AND pulled pork BBQ rice. Let your guest pick their favorite! We know, it’s tough!