Recipes
Basic Cooking Instruction for Carolina Gold Rice and Charleston Gold Rice
1 Cup Carolina Gold Rice and Charleston Gold Rice
1 ½ Cups of Chicken Broth or Water
1 Tablespoon of Butter
1 Teaspoon of Salt
Rinse once for sticky rice or up to four times for less sticky rice. Place all ingredients into small saucepan and bring to a boil. Reduce heat and let simmer for 15 minutes. Fluff with fork and serve.
Basic Cooking Instructions for Carolina Gold Brown Rice and Charleston Brown Rice
1 Cup Carolina Gold Brown Rice or Charleston Gold Brown Rice
3 Cups of Chicken Broth or Water
1 Teaspoon of Butter
½ Teaspoon of Salt
Rinse rice one to three times. If you prefer sticky rice, rinse rice only once. Place all ingredients into small saucepan and bring to a boil. Reduce heat to low, place lid on saucepan and let simmer for 45 minutes. Fluff with fork and serve.
Basic Cooking Instructions Carolina Gold Rice Grits and Sea Island Yellow Flint Grits
1 Cup of Carolina Gold Rice Grits or Sea Island Yellow Flint Grits
4 Cups of Water
½ Teaspoon of Salt
1 Tablespoon of Butter
Add all ingredients into a saucepan and bring to a boil for 15 minutes, reduce heat to low, cover, stir and let steam for 15 minutes.
Basic Cooking Instructions for Stone Cut Oats
1 Cup of Stone Cut Oats
1 Cup of Evaporated Milk
1 Cup of Water
½ Teaspoon of Salt
½ Teaspoon of Ground Cinnamon
1 Teaspoon of Sorghum Syrup
Mix Stone Cut Oats, milk, water, cinnamon, and salt in a heavy bottom saucepan. Bring to a boil, then lower heat and let simmer for 10 minutes.
Hoppin John with Carolina Gold Rice and Sea Island Red Peas
2 Cups of Carolina Gold Rice
1 Cup of Sea Island Red Peas
1 Teaspoon of Salt
1 Tablespoon of Butter
½ Teaspoon of Black Pepper
1 Teaspoon of Smoked Paprika
3 Cups of Water
Combine Sea Island Red Peas with all ingredients except Carolina Gold Rice in large pot, cook for 45 minutes. Mix Carolina Gold Rice with cooked Sea Island Red Peas in a baking dish. Cover mixture with foil. Place in 350 pre-heated oven and cook for 30 minutes. Serve hot.
Hoppin John with Carolina Gold Brown Rice and Sea Island Red Peas
1 Cups of Carolina Brown Gold Rice or Charleston Gold Brown Rice
1 Cup of Sea Island Red Peas
1 Teaspoon of Salt
1 Tablespoon of Butter
½ Teaspoon of Black Pepper
1 Teaspoon of Smoked Paprika
4 Cups of Water
Combine all ingredients in an oven safe dish. Cover mixture with foil. Place in a 350 degree pre-heated oven and cook for 90 minutes. Serve hot.
Sea Island Red Peas
1 Cup of Sea Island Red Peas
1 Teaspoon of Salt
1 Tablespoon of Butter
½ Teaspoon of Black Pepper
1 Teaspoon of Smoked Paprika (our your favorite smoked meat)
3 Cups of Water
Combine Sea Island Red Peas with all ingredients in large pot, cook for 60 minutes. Serve hot over rice or serve cold over salads.
Buckwheat Pancakes
1 Cup Buckwheat Flour
2 Teaspoons Sugar
½ Teaspoon Salt
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 ¼ Cups Milk
1 Egg
½ Teaspoon Vanilla Extract
1 Tablespoon Butter
Place buckwheat flour, sugar, salt, baking power and baking soda in mixing bowl
and mix. Blend milk, egg and vanilla in separate bowl. Add flour mixture to milk
mixture, stir until all lumps are out of batter. Melt butter in frying pan or griddle.
Use an ice cream scoop to scoop out batter and place in frying pan or griddle.
Cook until bubbles appear then flip and cook until browned on other side.
Basic Risotto Recipe
1 cup Carolina Gold Rice Grits
1 Small Onion (finely chopped)
4 Cups of Chicken Broth
1 Teaspoon Salt
3 Tablespoons Butter
½ Teaspoon Black Pepper
1 Tablespoon Benne Oil
½ Cup Dry White Wine
1 Tablespoon Chopped Parsley
¼ Shredded Parmesan Cheese
Heat chicken broth in medium saucepan, heat Benne oil and 1 tablespoon butter to large saucepan, add chopped onions and sauté for 3 minutes and stir. Add Carolina Gold Rice and sauté for 2 minutes. (do not let rice turn brown or burn) Add white wine and continue to stir until wine is reduced. Pour hot chicken broth into rice mixture one cup at a time as liquid reduces. Continue to stir. Reduce head and continue to stir for 20 minutes or until rice softens. Add remaining 2 tablespoons butter, parsley, Parmesan cheese, salt, and black pepper.
Buckwheat Banana Nut Bread
| Dry Ingredients | Wet Ingredients |
| 2 Cups Buckwheat Flour | 2 Eggs |
| 1 Teaspoon Baking Powder | ¼ Cup Butter |
| 1 Teaspoon Baking Soda | 1 Cup Sour Cream |
| ½ Teaspoon Salt | 1 Teaspoon Vanilla Flavoring |
| 1 ½ Cups of Sugar | 2 Ripe Bananas |
| 1 Cup of Walnuts |
Mix Buckwheat Flour, baking powder, baking soda, and salt together. In a separate bowl, cream eggs, butter, sour cream, vanilla flavoring, and sugar. Mash two medium ripe bananas and set aside. Mix dry mixture to creamed mixture. Blend well, then stir in bananas and nuts. Pour into a greased loaf pan and bake at 350 degrees for 50 minutes.