Riceland Foods Invites Charlestonians to Support Their Sides This Holiday Season (With Rice!)

Press Release

Holidays are often steeped in tradition and the idea of coming home to the familiar. That’s even more the case when it comes to our holiday meals, but we also know that traditions can be improved upon, don’t we?

While that perfectly browned turkey or mouth watering ham may still take center stage, there’s a lot of room for Americans to support their sides this holiday season with a healthy, versatile and naturally gluten-free grain. We’re talking, of course, about rice!

Riceland Foods, the world’s largest miller of rice, would love to show Charlestonians how they can breathe new life into their holiday traditions this year with rice dishes like:
This year’s Riceland Foods gift box benefits Feeding America with $5 for every box sold, which helps provide over 50 meals secured by Feeding America on behalf of member food banks. These gift boxes are a great gift for the holiday season. Not to mention, rice is the perfect side dish for those holiday meals with family! Gift box options, high-heat turkey fry oil and other Riceland products are available for purchase online at riceland.com/charleston.
 
Support your sides this holiday season in Charleston with Riceland Foods rice! See below for a sample of one of these recipes.

Cranberry Pecan Rice Pilaf

Ingredients:

1 cup Riceland Natural Long Grain Brown Rice
2 cups water
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried thyme
1 cup pecan halves
½ cup dried cranberries
2 tablespoons butter
Additional salt to taste

Directions:

  1. In a medium saucepan, combine the water, olive oil, salt and thyme. Bring mixture to a boil; cover and reduce heat to low. Simmer, covered, 35 to 40 minutes or until rice is tender and water is absorbed. Let stand covered for 5 minutes. Fluff with a fork.
  2. Meanwhile, heat oven to 400°F. Place pecan halves on a baking sheet and toast 5 to 7 minutes or until pecans are fragrant and toasted. Cool slightly; chop pecans. 
  3. Add toasted pecan halves and cranberries to cooked rice and stir until evenly combined.
  4. Place butter in a small skillet and cook over medium-low heat 5 to 6 minutes, stirring frequently until butter is browned. Drizzle browned butter over rice mixture and stir to evenly distribute. Season to taste with salt. 

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