Ingredients

1/2 cup cooking oil
1 whole tinapang bangus (fried crispy)
4 cups Harvester’s Dinorado Rice cooked (old rice)
1 cup Monggo cooked
2 tbsp bagoong or more to taste
2 tbsp garlic minced
4 tbsp onions diced

Procedure

1. Heat oil then fry tinapa until skin is crispy. In the same oil saute onions, garlic and tomatoes then add bagoong. Add cooked dinorado rice then fry for 5 minutes. Add cooked mongo beans then season with salt and pepper. Garnish with fried egg and sliced tomatoes.

For the Garnishes
4 eggs (Fried Sunny Side Up)
2 tomatoes sliced round

Ingredients

For the Rice
1 cup Jordan Farms Red Rice cooked (see package instructions)

½ cup cucumber (seeded, diced)

¼ cup red bell pepper

¼ cup tomatoes (seeded, diced)

½ cup cilantro or basil (chopped)

1 cup shrimp (steamed, peeled)

For the Patis Dressing
4 tbsp red onions or shallots (chopped fine)

1 tbsp garlic (minced fine)

2 tbsp coconut vinegar

2 tbsp patis

1 tbsp calamansi juice

4 tbsp canola oil or extra virgin olive oil

1 tbsp sugar

salt and pepper to taste

Procedure

Mix together Jordan Farms Red Rice, cucumber, red bell pepper, tomatoes, cilantro and shrimp.

In another bowl / container, whisk all together vinegar, patis, calamansi juice, oil, sugar, shallots and garlic. Season with salt and pepper. Taste to adjust seasoning then pour the dressing into the rice mixture.

Ingredients

For the Rice
¼ cup olive oil (or any oil)

500g pork liempo (small cubed)

salt and pepper to taste

4 tbsp cooking oil

1 cup white onion (small diced)

2 tbsp garlic (minced)

1 tbsp ginger (minced)

1 tbsp lemongrass (minced, optional)

½ cup carrots (small diced)

4 tbsp (more to taste) bagoong alamang

1 cup tomatoes (diced)

½ cup sitaw or string beans (small diced)

4 cups Harvester’s Dinorado Rice (cooked)

8-10 pcs petchay leaves (big, blanched)

For the Garnish
2 tbsp green mangoes (thin strips, optional)

2 tbsp carrots (thin strips, optional)

1 tbsp green onions (chopped, optional)

Procedure

Season pork with salt and pepper. Heat oil in a sauce pan to medium high heat and brown pork on all sides. Add onions, garlic, ginger, lemongrass, carrots and sauté for 5 minutes. Add bagoong and tomatoes and cook for 5 minutes more. Lastly add string beans. Add cooked Harvester’s Dinorado Rice and stir-fry for 5 minutes until all ingredients are mixed well. Wrap in blanched petchay like a spring roll or lumpia tied with carrot strings (optional) Garnished with green mangoes and green onions.

To blanch petchay: Boil salted water and cook petchay leaves for 10 seconds and immediately transfer to ice water to stop the cooking, drain then pat dry with cloth or paper towel.

Ingredients

For the Fried Rice
¼ cup olive oil (or any oil)

½ cup ham or bacon (medium dice)

1 cup chorizo or longanisa (medium dice)

4 tbsp garlic (minced)

1 cup onions (chopped)

1 whole egg (beaten)

4 cups Harvester’s Well Milled Rice (cooked)

salt and pepper to taste

For the Garnish
2 tbsp green onions (chopped fine, optional)

1 salted egg (slice rounds)

2 pcs tomatoes (sliced thin)

Procedure

Heat oil in a pan and cook meat until brown. Add garlic and onions and cook for 2 minutes. Add egg and cook until it becomes scrambled, add rice and mix well.

Garnish Harvester’s Well-Milled rice with salted egg, tomatoes and green onions.

Ingredients

For the rice
500 grams chicken (legs, thighs, wings)

salt and pepper to taste

4 tbsp cooking oil

1 cup white onion (diced)

2 tbsp garlic (minced)

½ cup carrots (diced)

½ cup potatoes (diced)

2 tbsp curry powder

2 cups Harvester’s Thai Jasmine rice

2-2½ cups chicken broth/stock (or water)

1 cup coconut milk

2-3 tbsp patis (fish sauce)

½ cup green peas

For the garnish
2 hard boiled eggs (sliced)

1 tbsp raisins (optional)

2 tbsp scallions (sliced thin, optional)

½ cup red bell pepper (sliced)

Procedure

Season chicken with salt and pepper. Heat oil in a sauce pan to medium high heat and brown chicken on all sides. Add onions, garlic, carrots, potatoes, curry powder and sauté for 5 minutes.

Add Harvester’s Thai Jasmine rice, chicken broth and coconut milk then season with patis. Taste coconut chicken broth add more patis if needed. Boil then slowly simmer covered for 30-45 minutes or until rice is cooked. Add green peas and red bell pepper and cook for 2 more minutes. Garnish with hard boiled eggs, raisins and scallions.

Ingredients:

1/2 cup cooking oil
1 whole chicken (cut into small pieces)
1 cup Etag large diced (or any thick smoked bacon)
2 cups Jordan Farms Brown rice
6 cups chicken stock or broth
2 tbsp garlic minced
1 cup onions sliced
1 tbsp ginger minced
2 tbsp lemongrass minced fine
1/2 cup patis (fish sauce)
1 big sayote (sliced)
1 small red cabbage or any cabbage
2 tbsp malungay leaves (garnish)
salt and pepper to taste

Procedure

1. Season chicken pieces with salt and pepper. Cook chicken in hot oil until all sides are evenly browned. Add diced etag or bacon cook until brown.
2. Saute onions, ginger, garlic and lemongrass for 5 minutes then add raw brown rice and cook for 2 minutes more. Add chicken stock And let simmer for 35 minutes or until rice is cooked.
3. Cook cabbage and sayote in salted boiling water. Add to cook chicken rice and garnish with fresh malungay leaves.

Ingredients

2 cups Jordan Farms Black Rice
1/2 cup Extra Virgin Olive Oil or any
4 tbsp garlic minced
1 cup onion small diced
1 cup tomatoes large diced
1 piece chorizo large diced
6 cups chicken stock or broth
2 cups clams (boiled in 1 cup water)
1 cup boiled clam juice (reserve liquid)
1 cup squid rings
1 cup prawns
1 cup fish fillet (cubes)
2 pieces crabs (boiled, halved)
Salt and Pepper to taste

Procedure

1. Heat oil then brown chorizo. Saute garlic, onions and tomatoes for 5 minutes then add raw black rice and cook for 2 minutes.
2. Add chicken stock and clam stock season with salt and pepper then let simmer until rice is almost cooked around 40 minutes or more.
3. Add squid, prawns, fish, clams and crabs and cook for 5 minutes. Top with garnishes.

For the Garnishes
1 tbsp each of red, yellow and green bell pepper diced
2 tbsp chopped parsley or any fresh herbs
1 lemon or lime sliced in wedges

Ingredients

1kg beef (large dice)
2 liters beef stock or broth
2 tbsp sinigang powder or to taste
1 cup HARVESTER’S MULTIGRAIN RICE
4 tomatoes sliced
2 pcs onions sliced
1 pc radish sliced thin
4 gabi (taro root) medium diced
1/4 cup patis or fish sauce or to taste
1 bunch kangkong
6 pcs okra sliced

Procedure

Combine all ingredients except okra and kangkong then let simmer for 45 minutes or until rice is cooked and beef is tender.
Cook kangkong and okra seperate in salted boiling water then add to sinigang rice soup.

Ingredients

2 cups cooked Harvester’s Shortgrain Rice

2 cups left over Adobo Meat (any adobo)

Oil for frying

1 cup Adobo Sauce

2 tbsp cornstarch slurry (2 tbsp cornstarch 2 tbsp water)

1/3 cup Diced Tomatoes

1/3 cup Diced red onions

1/3 cup Diced Salted Red eggs

4 tbsp Atchara (garnish)

2 tbsp Toasted garlic (garnish)

1 plastic wrap (for rolling the rice)

Procedure

Fry left over adobo meat until crispy, drain excess oil in paper towels.
Cook 1 cup Harvester’s Premium Sticky Rice according to package instructions.
Simmer adobo sauce and thicken with cornstarch slurry and cook until sauce thickens.
In a bowl, combine diced tomatoes, chopped red onions and salted egg.
Spread 1 cup of cooked rice on plastic wrap square around 4 inches wide and half an inch thick. Add fried adobo meat and the tomato salted egg mixture. Roll then cut I inch thick.
Top with achara and toasted garlic. Dip in thickened adobo sauce.

Ingredients

2 Cups Jordan Farms Red Rice

2-3 Liters Water(Boiling,Salted)

1 Cup Bell Peppers(red, yellow, green, diced)

1/2 Cup Red Onions(Diced)

1 Cup Tomatoes(Diced)

1 Pc Cucumber(Seeded, Diced)

1 Cup Kesong Puti(Diced)

4 Oranges (2 Juiced, 2 Sliced)

4 Tbsp Parsely, Basil or Cilantro (chopped)

1/2 Cup Extra Virgil Olive Oil

Salt and Pepper to taste

Procedure

Boil water and cook rice like how you will cook pasta, for 30 minutes or until cooked but still firm like aldente, drain and immediately toss in extra virgin olive oil and juice of 2 oranges.
Toss in together all the vegetable and chopped herbs and chill in refrigerator, season with salt and pepper. Serve cold as a salad or side dish.