[vc_row][vc_column][vc_column_text css=".vc_custom_1479511321414{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}"]
IN THIS ISSUE:
- Market Outlook: Producers Look to the Next Crop Year with Mixed Emotions
- Texas Rice Update
- Congress to Pass Short-Term CR – Push Appropriations Decisions to 2017
- House to Passes Legislation to Block Midnight Regulations
- House and Senate Re-elect New Leaders
- USRPA Travels to Morocco to Expand U.S. Rice Market
(more…)
[vc_row][vc_column][vc_column_text css=".vc_custom_1478903157591{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}"]
IN THIS ISSUE:
- DONALD TRUMP, HOUSE AND SENATE REPUBLICANS, PREVAIL
- WELCOME TREY BARKER TO THE USRPA!
- MARKET UPDATE: USDA’S SUPPLY / DEMAND REPORT MARGINALLY BULLISH FOR RICE MARKET
(more…)
[vc_row][vc_column][vc_column_text css=".vc_custom_1478292808601{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}"]
IN THIS ISSUE
- IFG GRAIN TERMINAL AT PORT OF LAKE CHARLES IS INTEGRAL PART OF REGION’S RICE MARKET
- FORECAST OF CONGRESSIONAL AGRICULTURE COMMITTEE LEADERSHIP
- CONGRATULATIONS MARCELA GARCIA!
- MISSOURI RICE FARMERS VISIT SOUTHERN BOONE PRIMARY SCHOOL IN ASHLAND, MISSOURI
(more…)
- 4 cups cooked, white long grain rice
- 1/4 cup cotton seed oil
- 1 tsp salt
- 1/4 cup Black olive slices
- 1/2 cup green onion
- 1 cup toasted pecans
- 3/4 cup rice wine vinegar
- 3 Tbs sugar
- 1 tsp pepper
- 1/4 cup pimento
- 1 cup whole kernel corn
Mix rice wine vinegar with sugar and oil. Pour over rice and other ingredients. Toss well. Adjust seasonings to taste.
- 3 cups of rice
- 1 1/2 Tbs powder cinnamon
- 1 1/2 cups of evaporated milk (carnation)
- 12 cups of water
- Sugar
Wash and soak the rice in the water. Blend the rice in the same soaking water, keep blending and add sugar and milk. Strain and serve with crushed ice and cinnamon powder. (Serves 12)
- 2 Tablespoons olive oil
- 1 Cup uncooked brown rice
- 2-1/4 Cups boiling beef broth
- 1/2 Teaspoon ground black pepper
- 1 Large onion, chopped
- 2 Cloves garlic, minced
- 1/2 Cup chopped fresh parsley
- 1/4 Cup shredded Parmesan
Preheat oven to 350F. Heat oil in medium skillet over medium heat; stir in onion, rice and garlic. Cook, stirring occasionally, until onion is tender, about 7 minutes. Spoon into 2-1/2 quart casserole. Stir in broth, parsley and pepper. Cover and bake until liquid is absorbed, 50-55 minutes. Fluff with fork. Sprinkle with cheese. Makes 6 servings.