New review of our rice!

I guess we're not very good at keeping up with this blog! I have lots of ideas for posts during the day, but by the time we get home, get the kids fed and in bed, I just don't seem to have the energy left to sit and write. Sorry about that!

Anyway, we got a nice writeup in the food section of the Sacramento News and Review yesterday. Here's the link:

Nice rice Palatable rice and farming practices. By Kate Washington, SN&R, 03.27.08.

Ensalada de Tricia

Our good friends Tricia and Kari came over the other night with a great tangy rice salad of Tricia's creation. Here's the recipe:

2 cups uncooked Massa Organics brown rice
3 or 4 Tbsp pesto
Olive Oil
3/4 cup diced walnuts, toasted
1/2 cup Chopped julienne cut sun dried tomatoes
1/2 cup artichoke hearts (in water), chopped
6 green onions, chopped
4 oz. feta cheese, crumbled

Cook rice according to package directions, and then cool. Mix in the other ingredients, and drizzle with olive oil to taste.

MO brown rice with puntarella and sesame

Here are the ingredients for the sample dish served at the Ferry Plaza Farmers Market on March 1, 2008:

Massa Organics brown rice, cooked
braised puntarella chicory, chopped
black sesame seeds
butter

Puntarella is an Italian chicory, and had something of a broccoli flavor to me. If you can't find puntarella, I think you could easily substitute broccoli de cicco, which is a slender, heirloom variety of broccoli from Italy that is pretty common in farmers markets now. Enjoy!