Village Harvest Rice

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Village Harvest Rice

Something better starts here. Village Harvest Rice & Grains is invested in making change at every turn.

From an inspired new dish to new ways to help the farmer, Village Harvest plays a big part in making things a little better. It’s more than just rice, it’s about discovering new possibilities at home in the kitchen, or thousands of miles away in the fields. Every day we’re planting seeds of change and growing possibilities, one bag of goodness at a time.

09/28/2021

We are FALLING in love with these delicious and flavorful stuffed sweet potatoes with our Thai Green Curry Brown Jasmine Rice 🍠😋

Ingredients:
1 Package of Village Harvest Thai Green Curry Brown Jasmine Rice
1 tsp olive oil
1 tsp cumin
1 cup black beans, drained and rinsed
1 cup frozen corn
1 cup shredded Monterey jack and cheddar cheese
Salsa and fresh cilantro to finish

Directions:
1. Preheat oven to 400 F.

2. Scrub 4-6 sweet potatoes. Poke holes in them with a fork, then brush with olive oil and wrap each potato in foil, individually. Place potatoes on a baking sheet and bake for about 45 minutes. When baking is completed, turn off the oven and let the potatoes remain in the oven for an additional 10 minutes.

3. During this final 10 minutes, cook Village Harvest Thai Green Curry Brown Jasmine Rice & Beans per the package instructions. When there are a few minutes left in the cook time, add 1 tsp cumin, 1 cup frozen corn and 1 cup black beans to the mixture. Stir and continue the cook time.

4. Using a knife, slice the top of each potato and spoon the rice mixture into the cavity. Top with shredded cheese, fresh cilantro and fresh salsa.

5. Serve warm and enjoy!

09/21/2021

Can we talk about these delicious chicken enchiladas with our Village Harvest Jasmine Rice? Made in just 5 easy steps 😋

Ingredients:
2 cups cooked Village Harvest Thai Hom Mali Jasmine Rice
2 tbs fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tbs vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tbs chili powder
1/2 tsp ground cumin
1 tbs hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas

Directions:
1. In a large microwave-safe bowl, toss together cooked Thai Hom Mali Jasmine Rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.

2. In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.

3. Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

4. Spoon the cilantro-lime Thai Hom Mali Jasmine Rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.

5. Wrap burritos. Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.

09/08/2021

Need mid-week dinner plans? These incredibly crispy, soft and gluten free potato cakes with our fluffy Basmati Rice are calling your name! 😍

Ingredients:
1 pound (450 grams) russet potatoes
½ cup (100 grams) Basmati Rice
2 small onions, diced
2 carrots peeled and grated
5 tbs fresh parsley leaves, chopped
2 tsp vegetable oil
Salt to taste

Directions:
1. Boil peeled potatoes until soft, and mash them.

2. Cook the rice.

3. Sauté onions and carrots until they’re soft.

4. In a bowl combine the mashed potatoes with the cooked rice, sautéed carrots and onions, parsley and season with salt to taste. Divide the mixture into 14-16 portions and shape into balls then flatten into cakes using your hands.

5. Fry in vegetable oil on medium heat until the cakes are golden and crispy for 3-4 minutes (the mixture will be very soft so be careful not to break the cakes while frying), flip and cook for around 3 more minutes. Serve hot.

09/03/2021

Celebrate the weekend with these tasty bell peppers stuffed with our Jasmine Rice - a perfect vegan meal for the family to enjoy 😋

Ingredients:
1.5 cups of Village Harvest Jasmine Rice
5 whole bell peppers red or green
4 whole ripe tomatoes
1 whole onion
2 cloves garlic
2 tbs tomato paste
3 tbs extra virgin olive oil
2 tsp sea salt
1 tsp paprika
1 tsp pepper
2.5 tbs flat-leaf parsley
2 tbs cilantro
1 tbs dill
2 tbs vegetable bouillon powder
1 liter water for the vegetable broth

Directions:
1. In a pan on medium heat, gently fry the onion in the oil for 1 minute, then add the garlic and fry for another minute.

2. Add tomato paste, paprika, pepper, salt and some vegetable broth to obtain a curry-like paste. Cook for 1 minute.
Add the rice. You can measure the rice by filling up one of the peppers. You will need 2 peppers of uncooked rice for 5 red peppers.

3. Add the chopped tomatoes and the chopped herbs to the rice mix and stir for 3 minutes on medium heat. Add 2 ladles of broth.

4. Start filling the red peppers with the rice mix, then place the peppers into a tall pot.

5. Add some vegetable broth into the peppers, and some into the pot. Then cover the peppers with their top part.
Cover with a lid and cook the peppers on medium heat for about 45 minutes.

6. Add some more broth into the peppers half way into the cooking. Make sure the pot is never dry, or the peppers will stick to the bottom.

7. Serve these delicious stuffed peppers with some fresh parsley on top.

08/27/2021

A Greek Quinoa Salad is the perfect quick meal! Simply heat up our Organic Quinoa and add some fresh veggies and lemon for a flavory meal in under 20 minutes!

Ingredients:
1/2 cup dry Village Harvest Organic Quinoa
3/4 cup water
salt and pepper to taste
1 can chickpeas, drained and rinsed
1 cup chopped tomatoes
1 cup diced red bell pepper
1 cup diced + peeled cucumber
1/2 cup crumbled feta

Directions:
1. First rinse and drain Village Harvest Organic Quinoa. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often.

2. Add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

3. Once quinoa is cooked, fluff with a fork and season with salt and pepper to taste. Transfer to a medium bowl to cool.

4. While the quinoa cooks, chop all veggies and set aside. In a small bowl, whisk together all the ingredients in a small bowl.

6. Combine cooled quinoa with chopped veggies and dressing. Mix well. Top with crumbled feta and enjoy!

7. You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when you're ready. The dressing will soak into the salad and amplify the flavor even more. Enjoy!

Lemony Greek Dressing:
1 lemon , juiced
3 TBSP extra virgin olive oil
1 tsp apple cider vinegar (or red wine vinegar)
1 clove garlic , smashed and minced
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper

08/20/2021

Busy day? Simply whip up this tasty Vegetarian Burrito with Thai Green Curry for the weekend🌯 😍

Ingredients:
2 cups cooked Village Harvest Thai Green Curry Brown Jasmine Rice
2 tablespoons fresh cilantro, chopped
2 limes, juiced
1/2 medium onion, diced
3 to 4 cloves garlic, minced
2 tablespoons vegetable oil (or olive oil)
1 (15-ounce) can black beans (or pinto beans), drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 tablespoon hot sauce, or to taste
Pinch salt, to taste, optional
4 (10-inch) large tortillas

Directions:
1. In a large microwave-safe bowl, toss together cooked Thai Green Curry and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.

2. In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.

3. Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

4. Spoon the cilantro-lime Thai Green Curry and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.

5. Wrap burritos. Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.

08/09/2021

Fluffy Basmati Rice Pudding made with our Village Harvest Organic Basmati Rice to celebrate 🍚😍

Instructions:
1 cup Village Harvest Basmati Rice
2 cups water
½ teaspoon salt
3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided
⅓ cup light brown sugar
½ teaspoon ground cinnamon, plus more for garnish
1 tablespoon cornstarch
4 ripe bananas, divided
1 teaspoon vanilla extract

Directions:
1. Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.

2. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.

3. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.

4. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.

08/04/2021

Looking for a healthy, delicious and light dinner? Check out these zucchini boats stuffed with our Organic Jasmine Rice, tomatoes and melted cheese😋

Ingredients:
½ cup Village Harvest Organic Jasmine Rice
2 medium zucchinis
2 tbsp olive oil
1 scallion thinly sliced
2 large tomatoes
¼ tsp rosemary dried or fresh
¼ cup grated cheese parmesan, cheddar, or Swiss cheese
½ cup mozzarella thinly sliced

Directions:
1. Preheat oven to 395°F

2. Cook Village Harvest Organic Jasmine Rice according to the package directions.

3. Halve the zucchini lengthwise and hollow out the flesh using a small spoon.

4. Heat a skillet over medium-high heat. Chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper.

5. Distribute the chopped tomatoes evenly in a baking dish. Place the zucchini on top and drizzle everything with 1 tbsp olive oil, dried rosemary, a pinch of salt and pepper.

6. Fill the zucchinis with the filling and top it first with the grated cheese, then with mozzarella.

7. Bake for 20-25 minutes until the cheese is golden brown.

07/28/2021

What’s better than an easy and quick side dish? One that is flavorful and made with organic, Non-GMO ingredients! 😋

Which flavor is your favorite?

07/21/2021

Ready in just 20 minutes, this Strawberry Rice Pudding is deliciously light and fluffy, and a must-try summer dessert!☀️ 🍓

Ingredients:
2 cups Village Harvest Organic Jasmine Rice, cooked
1/2 cup sugar
2 eggs, lightly beaten
2 cups low-fat milk
1/2 tsp vanilla essence
1/2 tsp ground cinnamon
Fresh strawberries

Directions:
1. Cook Village Harvest Organic Jasmine Rice according to package directions.

2. Once rice is fully cooked, place all ingredients except strawberries in a bowl and combined.

3. Pour the mixture into a greased baking dish or pan and bake at 350° for 20 minutes.

4. Once full cooked, cover warm rice pudding with lid or plastic wrap and place in fridge to cool.

5. Top with finely chopped strawberries and enjoy!

07/16/2021

Refreshing, healthy and satisfying😋 Our Organic Quinoa makes the perfect base to a Cinnamon Quinoa Bowl!

Ingredients:
1/4 cup Village Harvest Organic Quinoa
3/4 cup almond milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 pinch sea salt
1 banana
2 tablespoons almonds, roughly chopped
1 tablespoon shredded coconut
1 teaspoon maple syrup

Directions:
1. Cook Village Harvest Organic Quinoa according to package directions, substituting the water for almond milk. Add cinnamon, vanilla and sea salt to a small pot and bring mixture to a boil.

2. Once boiling, reduce to a low simmer and cook for 10-12 minutes until quinoa has absorbed most of the liquid, stirring frequently. If you find it dry, simply add an extra splash of almond milk to create the consistency of your choice.

3. Add cooked quinoa to a bowl, and top with sliced banana, almonds, coconut and a drizzle of maple syrup. Enjoy!

Address

25 Orinda Way, Suite 101
Orinda, CA
94563

Website

http://www.villageharvestrice.com/

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