Roasted Bell Peppers filled with Red Rice, Mushroom and Feta ❤️💛💚 – a hearty meal that’s healthy and so easy to make! Full of fiber-rich Jordan Farms Red Rice it’s a perfect accompaniment to any of your fish or meat dishes or perfect to enjoy on its own!

Sauté some onions, garlic, mixed mushrooms till brown. Add some chili powder, bit of cumin and tiniest pinch of cinnamon. And cooked @sunnywoodrice jordan Farms Red Rice. Toss well together. Season with pepper and very little salt. Remove from heat and toss in feta. Scoop into halved and hollowed out Bell peppers. Drizzle generously in Olive Oil. Baked in a 200*C oven for 30 mins or till peppers are soft. Sprinkle with feta and parsley before serving.

As a Filipino, the craving for a bowl of comforting rice will pop up every now and then. It’s probably genetic! However I’m always looking for better alternatives to our plain old white kanin. Brown rice is probably one of the quickest and easiest switches you can make for a healthier diet. It’s full of fiber that helps keep you full longer. It’s also rich in selenium that helps draw out heavy metals and toxins and contains almost 80% of our daily needs in manganese  which is needed to help metabolize fats and benefits our nervous systems. Brown Rice is a great baby food and I would suggest even making your kids get used to brown rice instead of white. It’s extremely important to choose good quality and preferably organic brown rice as because the rice is whole with the husk, poor quality can have lots of pesticides. I super love Jordan Farms as they have a great selection of specialty rice thats easily available in the supermarket!

This recipe is a delicious combination of brown rice with iron rich spinach and anti-inflammatory zuchinni as well as cancer fighting wonder root turmeric. It makes a really great side dish for anything and even great on its own.

Lemony Spinach Brown Rice with Seared Shrimp


1/2 cup cooked Jordan Farms Organic Brown Rice

1 cup spinach (you may use 1/4 cup frozen spinach)

1/2 zucchini sliced thinly about 1/4 cup

1/2 small onion sliced thinly

juice of 1/4 lemon

fresh dill

1 tsp turmeric

3-5 shrimp, peeled and deveined

dash of paprika, cayenne and chili powder

1/4 cup white wine

1/2 tbsp butter

olive oil

salt and pepper to taste

Marinate the shrimp for about 5 to 10 minutes in some olive oil, paprika, chili powder, cayeen, salt and pepper. In a pan, on medium heat, heat some olive oil and saute onions till golden. Add the zucchini and cook till soft. Add the spinach and cook till wilted. Add the turmeric, some salt and pepper and fry out the spices to bring out the aroma for a few seconds. Add the cooked brown rice. Toss together well and then add the white wine. Mix everything well and cook out the wine. Add the knob of butter and season with more salt and pepper. Remove from heat and add lemon juice and freshly copped dill. Heat a skillet on high, sear the shrimp on both sides till just cooked. Serve immediately with the rice.

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Black Rice Poké Bowl

One of the hottest crazes in the food scene is the Hawaiian favorite – the Poké Bowl. Usually made with sushi rice and very rich and heavy sauces, I wanted to give it a healthier spin by making it with antioxidant and fiber rich black rice. I love the texture of black rice too because its so nice and nutty. I like that extra bite and chew it has and I feel it lends a nice texture to all the creamy elements of a traditional poké bowl. It has a lower glycemic index than usual white rice and also has 8.5 grams of protein in 100g which keeps you satiated much longer. Black Rice is one of my favorite varieties of rice and it works really well in sinangag and stir fries! In this poké version, I also made a lighter dressing without the usual Japanese mayo but it also works really well if you want to add a touch of that too!


1 cup cooked Jordan Farms Black Rice

1/2 avocado diced

100 g sashimi grade salmon fillet cut into cubes

1/4 cup shredded red cabbage


1 tsp miso paste

1 tsp agave syrup

2 tbsp canola oil

1 tbsp rice wine vinegar

1 tsp sesame oil


drizzle Balsamic Glaze / Syrup


Sesame Seeds

Pickled Ginger


Spring Onions


Japanese mayo – optional

Sriracha – optional


In a bowl, place the cooked and cooled rice and top with the ingredients. In a small bowl whisk together all the ingredients for the dressing. You may choose to adjust the quantities to suit your desired flavor. Pour dressing on top. Garnish as desired.

To learn more about Jordan Farms and their other amazing varieties please visit:

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3 cups cooked Harvester’s Brown Rice or Jordan Farm’s Organically-Grown Brown Rice

1 tbsp peanut or canola oil

1 tsp chopped garlic

1 tbsp chopped onions

2 tbsp chopped green onions

4 tbsp Chinese sausage, chopped into fine cubes

1 egg, beaten

1/4 cup frozen peas, corn and carrots, thawed

¼ cup shrimp, peeled and chopped

¼ cup clam meat

2 tbsp shredded dried squid flakes

3 tbsp soy sauce

1 tsp sweet chili sauce


Heat oil in large wok.

Sauté garlic, onions, and green onions.

Add Chinese sausage and egg. Mix until cooked.

Add Harvester’s or Jordan Farm’s brown rice and the rest of the ingredients (except soy sauce) and stir-fry until shrimp turns pink.

Lastly, add the soy sauce to the rice mixture. Mix well.


8 cloves garlic, chopped

2 cups cooked Harvester’s Long Grain Rice or Harvester’s Premium Well-Milled Rice

2 tbsp cooking oil


black pepper


Fried garlic


Heat pan with oil. Fry garlic until light brown. Set aside some for toppings.

Add cooked Harvester’s rice and stir. Season with salt and pepper to taste.

Serve hot and top with fried garlic.


300 g uncooked Jordan Farm’s Tapol de Oro

850 ml boiling water

1 tsp vanilla extract

225 g brown sugar

55 g coconut powder

400 ml canned thick coconut milk


fresh mint leaves

2 ripe mangoes, sliced into cubes

shredded fresh coconut (optional)

coconut milk (optional)


In a large heavy-based pan, put the uncooked Jordan Farm’s rice. Pour in the boiling water and the vanilla extract.

Return to a boil,stirring twice.

Reduce heat to low and simmer, covered, for about 25minutes until rice is tender and the liquid almost absorbed (Do not uncoverwhile cooking).

Remove from heat and stir in sugar, coconut powder andhalf of the coconut milk. Cover and set aside for 10 minutes.

Add water or milk if rice becomes too thick.

Spoon warm dessert into wide shallow bowls.

Top with mangoes and shredded coconut.

Decorate with mint leaves.

Drizzle with remaining coconut milk around the edges if you wish.



2 cups cooked Harvester’s Long Grain Rice

1 tbsp cooking oil

1/4 cup onion, diced

3 tbsp green bell pepper, diced

1 tbsp red bell pepper, diced

1 tsp garlic, chopped

35 g Chinese sausage, chopped

2 tbsp frozen peas, thawed

1/2 tsp paprika

1/8 tsp ground pepper



green onion (white part), sliced


In a separate large skillet, heat oil over medium heat.

Add onion, bell pepper, and garlic until lightly browned.

Add sausage, peas, paprika, pepper, and cooked Harvester’s Long Grain rice. Cook for 3 minutes.

Season with salt according to taste.

Top with green onions to garnish.


1 clove garlic, crushed

1 medium onion, chopped

1 tbsp ginger strips

2 pcs red siling haba (seeds removed), chopped

½ cup ground pork (use lean pork for a healthier option)

3 tbsp shrimp paste

¼ cup cooking oil

1 can (140g) tomato sauce

5 cups cooked Harvester’s Thai Jasmine rice

1 small green mango, thinly sliced (optional)


1 pc egg (cooked omelet style), thinly sliced

1 stalk green onion, chopped


Sauté garlic, onion, ginger and sili in oil.

Add ground pork and shrimp paste.

Allow to cook for approximately 5 minutes.

Add tomato sauce and cook for another 5 minutes.

Add cooked Harvester’s Thai Jasmine rice and green mango.

Stir until well mixed.

Lastly, sprinkle with egg strips and green onions.

Ama’s Kiam Pung


Pork adobo

1 tbsp garlic, chopped

1 kilo liempo belly, cut into bite size pieces

½ cup soy sauce

1 cup water

½ cup shallots, diced

4-5 pieces dried mushroom, sliced

¼ cup dried oysters

4 cups uncooked Harvester’s Long Grain Rice or Harvester’s Thai Jasmine Rice (washed and drained)

½ cup soy sauce

7 cups water

adobo sauce


chopped green onions

fried peanuts


In a big pot, boil garlic, liempo, soy sauce and water until half cooked for 20 minutes.

In a separate pan, sauté shallots.

Add mushrooms, oysters, uncooked Harvester’s Long Grain or Harvester’s Thai Jasmine rice and drained adobo.

Mix and coat rice well.

Add soy sauce, water, and adobo sauce.

Transfer to rice cooker.

Serve topped with chopped green onions and fried peanuts.


3 tbsp cooking oil

2 eggs, beaten

3 cups cooked Harvester’s Short Grain rice

½ onion, diced

2 tbsp Japanese soy sauce

1/2 cup vegetables (e.g. bean sprouts, spring onions, scallions, green peas, corn, carrots, etc.), chopped

1/2 cup chicken/pork/fish/prawns/crab meat (raw), chopped

1 red chili (remove seeds), chopped

5 cloves garlic, thinly sliced


Mix rice with the egg until every grain is coated.

Heat the oil in a wok and fry onion until translucent.

Add garlic and chilli, stir fry for 1 minute.

If meat was used, add and fry until almost cooked.

If seafood was used, add and cook until it changes color. Do not over cook.

Add chopped vegetables. Stir until cooked.

Add the Harvester’s Short Grain rice mixed with egg. Stir gently until egg is cooked.