1 cup Orzo pasta

  • 2 cups water or broth

  • 2 tsp butter


  1. In a skillet over low-medium heat, melt the butter.

  2. Then add the uncooked Orzo, and mix well to coat the pasta in the butter. Stir continuously until the pasta is lightly golden brown, about 4 minutes.

  3. Whisk in the water or broth, and bring to a low boil.

  4. Then reduce the heat to low, cover and let simmer until all of the liquid is absorbed, about 15 minutes.

Organic Himalayan Rice Blend

Organic Himalayan Rice Grain Blend 3/5lb

Organic Himalayan Grain Blend 
1 c. Org. Himalayan Grain Blend 
2 c. Water 
3-4 Tbsp Butter or Oil 
3/4 tsp. Salt 

Place rice and oil in large saucepan. Fry on med. high heat stirring constantly 
until lightly browned. Carefully add the liquid. Bring to a boil and reduce heat to 
low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam for 
15 minutes. Fluff with a fork and serve. 

Serving Suggestions: Fresh vegetables like: 
carrots, onions, snow peas, celery, bok choi and/or mushrooms can be julienne cut and 
added at the end of the cook time and allowed to steam. Add your favorite spices like: 
black pepper, parsley, curry, oriental 5 spice, or soy sauce to make a delightful 
pilaf. Chicken broth can be used instead of water (Cooked meats may also be added). 

-Cook extra; store in the refrigerator to add to other meals, soups, or heat & add a little 
to milk, honey, and cinnamon for a nutritious breakfast. 

Freekeh Risotto with Truffle & Parmesan

Recipe courtesy of Pam Buchler, Aquarian Caterers

3 Cups BD Provisions Organic Cracked Freekeh

2 Boxes Chicken Stock

½ Chopped Sweet Onion

¼ each Cup Diced Carrot and Celery

1/4 Cup Grated Parmesan

1 Tablespoon White truffle oil or Truffle Salt to finish

2 Tablespoons Chopped Italian Parsley

2 Tablespoons BD Provisions Arbequina Olive Oil

In a Heavy Bottomed Pot add Olive Oil and Heat. Add the chopped onion, carrot and celery, stir until soft. Add the Freekeh and stir to toast this should take a few minutes. Add the Chicken stock 1 cup at a time until the liquid is absorbed. Keep adding the stock until the dish becomes creamy but not too wet. Add the parmesan cheese at the end and drizzle with the truffle oil


For Stove Top Cooking

  • 1 cup Farro

  • 3 cups Water or Stock

  • 1/2 tsp Salt

In an Instant Pot

  • 1 cup Farro

  • 2 1/2 cups Water

  • 1/2 tsp Salt

Stove Top Cooking

  1. Direct Method: Rinse and drain farro. Place in a pot and add salt and enough water or stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.

  2. Quick-Cooking Method: Cover farro with water and soak in the refrigerator overnight. Drain; place in a pot and add salt and water or stock to cover (about 3 cups) then bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Drain off any excess water. Makes about 2-1/2 cups.

In an Instant Pot

  1. Select “Multigrain” Setting. Press “Pressure” until High Pressure is illuminated. Press “Adjust” until Normal is illuminated.

  2. Using the “-“ and “+” keys, set cook time for 12 minutes. Once the cooking time has finished, leave steam release handle in place and allow the pressure to release naturally. Drain off excess water.

Parboiled Brown Rice

Parboil Rice Cooking Instructions

  1. Combine in a 2 quart saucepan – 1 cup rice, 2 ¼ cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional).

  2. Stir lightly, bring to a rolling boil and reduce heat to simmer, cover with a tight fitting lid and simmer for 20 minutes.

  3. Remove from heat and allow to stand covered for 5 minutes.

Microwave Cooking Instructions

  1. Combine 1 cup rice, 2 cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional) in a deep 2 quart covered microwave-safe dish.

  2. Microwave at 100% (high) power for 5 minutes.

  3. Reduce setting to 50% (medium) power and microwave for an additional 15 minutes.

  4. Remove dish and allow to stand covered for 5-10 minutes. Fluff with fork. Microwave ovens vary; adjust times as needed.


Couscous with Chives and Saffron

1-1/2 cups CousCous mix (dry),
2 cups water

Stove top: Bring water to a boil in a heavy
saucepan. Add CousCous mix, stir, cover and
remove from heat. Let set for 8-10 minutes,
covered. Fluff with a fork and serve.

Microwave: In a large microwaveable bowl,
bring water to a boil (2-3 minutes). Add
CousCous mix and cover, let stand for 8-10
minutes. Fluff with a fork and serve.

Serving suggestions: Any cooked diced meats
or fish can be added, as well as raw or stir
fried vegetables. A CousCous salad can be
made with the leftover cooked CousCous, lemon
juice, olive oil and your favorite vegetables
(cucumbers, tomatoes, onions, sliced black olives).

Black Thai Fried Rice from Chef Lauren Costello

his fried rice dish is as easy as a typical fried rice but with that “wow” factor thanks to the dramatic color of the black rice. The following recipe is as simple as it gets, so feel free to add additional elements to satisfy your tastebuds, such as pickled ginger, pineapple, green peas, carrots, or cashews.

Essential equipment: wok or large nonstick sauté pan; dry and wet measuring cups; measuring spoons; box grater; wooden spoon or paddle


2 cups cooked black Thai rice*

2 tablespoons vegetable oil, divided

3 garlic cloves, finely chopped

1 tablespoon minced ginger

1 bunch scallions, thinly sliced (white and light green parts only)

2 large eggs, beaten with a fork

8 jumbo poached shrimp, each cut in fourths

1 tablespoon soy sauce

2 tablespoons chopped pickled ginger (optional)

½ cup diced fresh pineapple (optional)

½ cup green peas (optional) ½ cup diced carrots (optional)

½ cup roasted unsalted cashews (optional)

1. Heat a wok over high heat and 1 tablespoon vegetable oil. Swirl the pan to coat the sides with oil and immediately add eggs. Shake the wok to cook the eggs quickly, stirring with a wooden spoon if necessary. Remove the eggs from the wok and set aside.

2. Return the wok to the heat and add the other tablespoon of oil. Swirl the pan to coat the sides with oil and immediately add the garlic and ginger. Stir fry one minute or until fragrant. Add the scallions and stir fry for another minute. Then add the cold, day-old rice and break the clumps with a wooden spoon. Stir fry for two minutes until the grains of rice are not stuck to one another.

3. Add the soy sauce and toss well to coat. Add the shrimp and return the egg to the wok, breaking up the egg into pieces. Add additional, optional ingredients and incorporate.

4. Serve immediately.

“ILOC tip: Never ever use freshly made rice, whether it be steamed or pilaf, for fried rice. It is simply too moist and soft to make a proper fried rice, a dish whose marked characteristic is individual grains of rice that do not stick to one another.”

Makes 4-8 servings, depending on course/use.