Rice farming in Arkansas has a long and impressive history, beginning in the late 1800s with one farmer. Today the state’s rice crop has risen to as much as a $6 billion-plus industry annually, supporting more than 25,000 jobs.
As the largest rice producer in the nation, 96 percent of Arkansas’s 2,300 rice farms in Arkansas today are family-owned, with rice on more than 1.2 million acres in 40 counties, according to the Arkansas Rice Federation.
Why not add at least one delicious rice dish to your Thanksgiving menu this year? Start with these tasty ideas below from allrecipes.com, and stay safe this holiday season!
This stuffing also makes an excellent and flavorful side dish.
- 2 cups brown rice, uncooked
- ½ cup dried cranberries
- 1 teaspoon dried orange peel
- ½ cup chicken stock
- 1 tablespoon margarine
- ½ cup celery, finely chopped
- 2 tablespoons shallots, finely chopped
- 1 teaspoon poultry seasoning
- ½ cup pecans, chopped and toasted
- ¼ cup fresh parsley, chopped
- salt and ground black pepper, to taste
Prepare rice according to package directions.
In a medium microwave-safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large saucepan over high heat and add margarine.
Stir in celery, shallots and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice. Cook over medium heat for 3 more minutes or until all liquid is absorbed.
- To toast pecans: Preheat the oven to 350 degrees F. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool.
- Onions may be substituted for the shallots.
With its hint of maple syrup and warm cranberries, this is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine.
- 2 medium (blank)s acorn squash, halved and seeded
- 1 ½ teaspoons dark brown sugar
- ¼ teaspoon ground cinnamon
- salt and ground black pepper to taste
- 1 tablespoon butter, cut in small pieces
- 1 (16 ounce) package maple-flavored breakfast sausage
- 1 cup cooked wild rice
- ½ cup dried cranberries
- ¼ cup chicken stock
Preheat the oven to 350 degrees F (175 degrees C).
Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
Bake in the preheated oven until the meat is tender enough to puncture with a fork, 30 to 40 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
Spoon the sausage filling into each squash half. Return stuffed squash to the oven, and bake until flavors have blended, 5 to 10 minutes.
If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking.
This is a great recipe for a hearty soup. You can substitute tame turkey for wild turkey and still call it wild turkey gumbo because of the wild rice. You can add more kick by increasing the spices or less kick by decreasing them.
- 1 cup wild rice
- water to cover
- 2 teaspoons Celtic sea salt, divided
- 3 quarts chicken broth, divided
- 2 tablespoons coconut oil
- 3 cups cubed wild turkey breast, or more to taste
- 1 large onion, chopped
- 2 large carrots, quartered lengthwise and sliced
- 4 stalks celery, chopped
- 1 pound bag frozen okra
- 1 teaspoon white pepper
- ¾ teaspoon freshly ground black pepper
- 3 tablespoons chopped jarred jalapeno peppers
- 1 teaspoon hot sauce
Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
Cook on High for 1 hour.
Smooth and silky texture! Garnish with chopped nuts, cinnamon, and whipped cream.
- 6 cups whole milk
- ¾ cup Arborio rice
- ¾ cup white sugar, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- 2 large egg yolks egg yolks
- 1 cup heavy whipping cream
Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
If you’ve been meaning to reassess your insurance protection for that kitchen you’re working so hard in, this is a great time of year to find a knowledgeable local Farm Bureau Insurance agent. You’ll be thankful you did!