Coast Cooking

Coast Cooking: Mississippi-made products, Delta Blues Rice

By JULIAN BRUNT/Special to the Sun Herald

Try Mississippi-made Delta Blues Rice to make your rice and kale.
Try Mississippi-made Delta Blues Rice to make your rice and kale.

This week’s blog topic will be Mississippi-made products I think you will love.

Some of them are a bit hard to find, but are worth the effort.

The products and the people who make them have a passion for doing something extraordinarily well.

The first we will highlight is Delta Blues Rice.

It is made on a family farm in the Mississippi Delta that is on its way to becoming organic. They grow a specific variety of rice, but they keep the exact type is a secret.

The rice is grown on the farm, harvested, milled and packaged, all by one family. Their goal is to sell to restaurants, farmers markets and individuals, and not the corporate world that combines all the rice they get from hundreds of farmers and sell it under a generic category, like long grain rice.  

These products, brown rice, white rice, and rice grits should be available in local farmers markets soon.

KALE AND RICE GRIT SOUP

1 bunch kale

1 cup rice grits

2/3 cup chopped ham

4-6 cloves chopped garlic

6 cups chicken stock

1 pinch red pepper flakes

Parmigiano-Reggiano

Sauté the ham in oil until it is well-browned. Add the garlic and cook for 2 minutes more, season with red pepper flakes, add the stock and simmer for 30 minutes. Add the rice grits and simmer for 20 minutes. Add the kale and simmer until the kale is tender. Add more stock or water as needed. Plate, top with lots of Parmigiano-Reggiano and serve at once.

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