I hope these rice recipes (links here and here) are inspiring you as much as they have me. I’m often looking for new ways to incorporate rice into my meals. It’s healthy, has great texture and is definitely underused. Bailey Davis was another contestant in the Miss Arkansas Rice contest. I’m not a huge fan of curry, but Bailey won me over with this recipe. It had the perfect amount of bite, and the green apple was a surprising, but fantastic, addition. Don’t miss out on this recipe for Bailey’s Farmers’ Market Soup.
- 2 cups Riceland long grain white rice, cooked
- 1 cup onions, diced
- 4 to 6 carrots, diced
- 4 celery stalks, diced
- ½ cup butter
- 3 tablespoons curry powder
- 8 cups chicken stock
- 1 cup chicken, cooked and diced
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon Cavender’s All-Purpose Greek Seasoning
- 1 granny smith apple, peeled, cored and diced (optional)
In a large stockpot, over medium heat, add the onions, carrots, celery and butter. Cook until tender. Be careful not to burn them. Stir in the flour and curry. Cook for 1 to 2 minutes. Slowly pour in chicken stock and simmer for 10 minutes. Then, add rice, chicken, apple, salt, thyme and Cavender’s. Simmer for 25 minutes.