Nature's Garden Carolina Creamed Rice Recipe

Carolina Gold Rice is considered to be the grandfather of all long grain rices in the Americas and became a staple grain in the Carolina Territory by 1685. After almost becoming extinct following the Great Depression, this heirloom rice was revived in the 1980’s and is still prized by chefs and foodies who enjoy it’s superior taste and texture.

Check out Anson Mills Carolina Gold Rice from Nature’s Garden and don’t forget to add some to your next order!

Carolina Creamed Rice with Green Beans and Mushrooms

3 tablespoons olive oil

1 cup onion, diced

3 cloves garlic, minced

1 cup Anson Mills Carolina Gold Rice

½ cup white wine

1 ½ - 2 cups boiled water or stock

3 tablespoons olive oil

1 ½ cups green beans, rough chopped

1 ½ cups crimini mushrooms, sliced

½ cup parmesan cheese, grated

¼ cup Southern Swiss Dairy Heavy Cream

2 tablespoons butter

salt to taste

In a sauce pot, heat 3 tablespoons of olive oil over medium heat. Add the onion and garlic and saute for several minutes, until soft and translucent. Next, add the rice and stir to coat. Saute the rice for a few minutes more until lightly toasted but not browned. Add the wine to deglaze the pan and reduce. Next, Add one cup of the boiled water or stock and stir the rice constantly until the liquid has mostly evaporated. Add more liquid one ladle at a time and continue to stir between each addition. Continue this process until the rice is cooked tender and creamy. Meanwhile, in a separate skillet, heat the other 3 tablespoons olive oil over medium heat. Add the green beans and mushrooms with a little salt and saute for about 5 minutes, or until the vegetables are cooked and tender. When ready to serve, add the green beans, mushrooms, parmesan cheese, heavy cream, and butter to the rice and stir well to combine. Add salt if desired and adjust seasonings to your taste. Enjoy!