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| Amazing Grains By Melissa Townsend Mississippi ranks fourth in U.S. rice production, following Arkansas, California and Louisiana, respectively. We Southerners should be proud every time we reach for a bag of Uncle Ben’s, Producers or Zatarain’s long grain rice in the grocery store. Whenever you make a comforting rice casserole, a pot of jambalaya and so many of the side dishes we’ve shared for years, it’s with rice grown on a local family farm. If you’ve never stood in a rice field at harvest time, it’s a sight to behold. Bubba Simmons, a Mississippi Delta grower in Washington County, enlightened me on rice farming with a few factoids and a sunset tour at first harvest. “We consume about half of what we grow in the U.S., and export the other half,” Bubba says. “Of the half we consume, a large percentage is sold to companies such as Anheuser-Busch.” So you can even feel that U.S. and Mississippi pride while sipping on a cold beer! September is National Rice Month and also marks the 20th anniversary of the Annual Rice Luncheon, featuring Chef Robert St. John. Held each year in Cleveland, the luncheon features a smorgasbord of rice dishes available to sample—recipes published in Between the Levees, a cookbook rice promoters will have available for purchase. Let’s celebrate the homegrown staple that feeds us. Bacon and Mushroom “Risotto” This company-worthy side dish takes the common mushroom and rice casserole to heartier heights. It has the creamy quality of risotto, but made with USA-grown long grain rice. Serve with grilled meats, pork or roasted chicken. 1 cup long grain rice 3 cups chicken broth 3 strips thick slab bacon, cut into 1/2–inch pieces 1 medium onion, chopped 3 garlic cloves, minced 12 ounces fresh mushrooms, sliced 1/2 cup heavy cream 1 cup extra sharp cheddar cheese, grated 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper In a Dutch oven, bring 2 cups of chicken broth to a boil, stir in rice and cook according to package directions. While the rice simmers, cook bacon in a large skillet over medium-high heat, about 3 minutes. Add onions, reduce heat to medium, and cook for 4 to 5 minutes, stirring occasionally. Add the mushrooms and garlic, toss to coat, and cook about 4 minutes more. Add 1 cup chicken broth and cream, bring to a simmer, and cook for 10 minutes. Transfer mixture to the cooked rice. Add cheeses and stir to combine and until melted. Season with salt and pepper. Garnish with chopped fresh rosemary or parsley if desired. Serves 4. |
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September/October 2011
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© 2011 Coopwood Magazines, Inc
Delta Magazine
P.O. Box 117
P.O. Box 117