ramblings from an arkansas farm girl
It takes me forever to drive anywhere in Arkansas because I have to take the scenic route. And when I come upon an old cemetery, I pull over and take pictures. There are so many angels in the fields of the Arkansas Delta.
Just outside the city of Wilson, this small cemetery has always drawn my eye toward the cotton field. Finally, I stopped, walked through the field, and took a closer look.
Did you know Arkansas is the nation’s NUMBER ONE rice producer and processor?
Numero Uno.
Impressive.
September is National Rice Month.
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| Arkansas Rice, Riceland Foods, Stuttgart, Ar |
The USA Rice Federation is promoting National Rice Month by sponsoring a rice recipe and photo contest. Here’s my contribution!
Ingredients
2 1/2 cups cooked rice
1/2 lb kale
1 1/2 tablespoon coconut oil
3 green onions, chopped
2 cloves garlic, chopped
1 tablespoon fresh ginger, minced
1 tablespoon low-sodium soy sauce
Method
Chop the kale and steam for 7 minutes.
Meanwhile, heat the coconut oil in a skillet over medium-low heat. Add the garlic and cook, stirring, for two minutes. Be careful not to brown the garlic.
Raise heat to medium.
Add steamed kale, bell pepper, scallions and ginger. Cook for two minutes stirring continuously.
Add soy and cook 30 seconds more. Mix with rice.
Delicious and oh so healthy. Kale is a superfood you know!
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.
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| Rice Field, Tate Farms, Northeast Arkansas |
“Why does no one speak of the cultural advantages of the country? For example, is a well groomed, ecologically kept, sustainably fertile farm any less cultural, any less artful, than paintings of fat angels on church ceilings?”
― Gene Logsdon
Grace Grits & Gardening
