Southern U.S.

Rice Belt Crop Report

By Steve Linscombe

MOUNTAIN HOME, TX -- Rice planting is well underway in southwest Louisiana and Texas.
However, the crop is progressing slowly due to a variety of factors.“We are approximately 75 percent
planted,” said Wayne Hensgen with Simplot in Crowley. “However, there will be some prevented
planting acres in coastal parishes because of lack of water and high salinity.”

Southwest Louisiana has had an abnormally low level of rainfall since late October which has led to a
lack of surface water and high salinity water moving north from the Gulf of Mexico that impacts those
who use surface water for rice irrigation in those areas.

#Plant22 has begun despite persistent cloudy skies

“Saltwater issues down south will affect some rice acres,” said Justin Nix with Helena in Morse.
“Although we got off to an early start in planting, cool weather has slowed the young rice.” Nix also
speculated that a combination of Provisia and MaxAce acres could approach 40+ percent of the southwest
Louisiana crop. Both of these technologies use varieties resistant to quizalofop herbicide in a weedy rice
control program.

Richard Fontenot in Evangeline Parish agreed that the crop is off to a slow start because of cool
temperatures. He had some water-seeded rice that was over three weeks from planting that is not much
beyond the one leaf stage.

“We had an early start with dry conditions in February and March and numbers indicate that we are 75-80
percent planted,” said David Trahan with Crowley Grain. “Rice is progressing slowly because of cool
conditions, and we have some suspect stands primarily because of a combination of cool weather and low
seeding rates.” Trahan added that his growers were planting a lot of acres of Provisia rice and that
fertilizer prices are the highest that he has seen in his career.

LG Raun who farms near El Campo, Texas, finished planting his rice crop the first week of March, ahead
of most of his neighbors. The majority of the crop in his region, except the organic rice crop, is planted.
Texas is projecting approximately 20,000 acres of organic rice this year and most of that is normally
planted later.
Cliff Mock farms and consults southwest of Houston, and reported that his personal crop and the acres on
which he consults is 90+ percent planted. Those numbers probably represent the overall rice area west of
Houston. The rice crop east of Houston is normally planted a little later and this year is no exception.
Both Raun and Mock indicated that the rice has grown slowly this spring similar to what is being
observed in southwest Louisiana.

Gary Bradshaw, an independent consultant, says his growers started planting on March 4 and finished by
April 2. “We‟ve been dealing with the typical issues on the prairies west of Houston, namely relentless
winds. Those conditions make herbicide applications difficult and cause sand to blow and damage
seedling rice.”

“My rice acres are 50 percent planted and 20 percent emerged,” said Dorsey Jones with Helena in
Raywood, Texas. “Soils are quickly drying out and growers are flushing fields to facilitate emergence on
the later-planted rice and to activate herbicides.”

There has not been a great deal of rice planted yet in north Louisiana, Arkansas, Missouri, and
Mississippi, and current wet conditions are slowing progress in those regions.

Marley Oldham, with Kennedy Rice Mill in Mer Rouge, Louisiana, said that his farmers were less than 5
percent planted with wet conditions hampering progress especially on the heavier soils.

Arkansas rice specialist Jarrod Hardke reported that very little rice had been planted overall. “The entire
state received more than an inch of rainfall on Monday and Tuesday with more on the way to start next
week. One grower told me he may have to plant this crop „one day at a time.‟ We‟re likely way behind
the five-year average and that‟s saying something considering the slow pace of the past few years. We‟ll
be lucky to be 5 percent planted in the upcoming Monday report and we‟re usually over 20 percent at that
time.”
Garrett Williams with Producers Rice Mill in Stuttgart, Arkansas, indicated that some rice was planted in
the last few days of March before last week‟s rain.

“I have only heard of 100 acres planted as well as one of our research trials,” said Missouri rice specialist
Justin Chlapecka. “We received 1.5 inches of rain Tuesday night and the forecast is for additional rain in
the next few days. This will likely put us behind the eight-ball on planting so we are hoping for drier
conditions.”

“We have had a few acres planted in the last couple weeks,” said Hunter Bowman, Mississippi State rice
specialist. “For the most part, Mississippi growers are holding off for a clear weather pattern. I would say
that overall, we have 10-15 percent of the state‟s rice acres planted.”

USA rice daily

Is rice production sustainable?

Rice is one of the most consumed staple foods in the world, but its production creates
environmental and social problems.

By Marina Leiva

A woman plants rice saplings at a paddy field in the Nagaon district of Assam, India. (Photo by
Anuwar Hazarika/NurPhoto via Getty Images)

Rice is the third-most cultivated cereal crop globally, after maize and wheat. It is a vital staple
food for the world‟s population and critically important to many developing countries,
particularly in Asia.

However, rice is facing numerous challenges. Rice is a highly water-intensive crop and its
sustainability is put in doubt by the climate crisis and growing water scarcity issues. The use of
fertilisers and pesticides in rice paddies is also harmful to the environment.

China and India represent more than 50% of global rice production. In 2019, China produced
211.4 million tonnes of rice, equivalent to 28.2% of the world‟s total, while India produced 177.6
million tonnes, or 23.7% of global production.

The top nine rice producers are in Asia and make up 85% of global production. Asian countries
also lead the way in rice exports, with India the top exporter in 2019 with a total of $6.8bn
exported, according to the UN‟s Comtrade. Thailand is the second-largest exporter ($4.21bn),
followed by Vietnam ($2.43bn) and Pakistan ($2.27bn). The US comes in fifth with $1.88bn
worth of rice exports in 2019.

Rice’s sustainability challenges

The widespread cultivation of rice and the demand for this versatile crop creates serious
environment and social damage, but the Sustainable Rice Platform (SRP) is working to mitigate
some of the problems caused by rice production.

SRP is a global multi-stakeholder organisation originally co‐convened in 2011 by the

International Rice Research Institute, the UN Environment Programme and the German Agency
for International Cooperation.

SRP is now an independent membership association comprising more than 90 institutional

members from public and private sector stakeholders, research, financial institutions and NGOs.
The SRP‟s stated aim is to transform the global rice sector by:

 improving smallholder livelihoods

 reducing the social, environmental and climate footprint of rice production
 offering the global rice market an assured supply of sustainably produced rice to meet the
growing global demand for rice
In 2015, the SRP launched the world‟s first-ever voluntary sustainability standard for rice –
the SRP Standard for Sustainable Rice Cultivation. The first SRP Standard-compliant rice was
produced by farmers in Ratchathani, Thailand, in 2017. The project was piloted by the Better
Rice Initiative Asia (BRIA), in cooperation with the Thai Rice Department.

One of the main challenges with rice cultivation is that it is a thirsty crop. According to the
World Wide Fund for Nature, rice requires between 2,000 and 5,000 litres of water per kilogram
of crop.
This reliance on water makes it particularly vulnerable to the droughts brought about by the
climate crisis. At the same time, the use of fertilisers and pesticides in rice paddies and the
flooding cultivation method produce methane emissions and water pollution.

The way in which rice is cultivated, in rice paddies (flooded fields), prevents oxygen from
penetrating the soil, as it is blocked by the water. This causes bacteria to proliferate and emit
methane.

Introducing methods that reduce flooding will not only see a decrease in methane emissions
but also make the crop less water-intensive. It could also potentially increase yields.

Support for smallholder rice farmers

Shifting towards more sustainable rice production methods will also bring positive outcomes for
smallholder rice farmers, according to the SRP.

The alliance highlights that rice provides livelihoods for nearly one billion people but that these
livelihoods lack resilience. According to the SRP, “the world‟s 144 million rice smallholders
disproportionately bear the risks of production, but are inadequately equipped to safeguard their
livelihoods against turmoil – ranging from the current Covid-19 pandemic and its health and
economic impacts, to the climate crisis”.

At the end of 2021, the SRP had 22 registered SRP projects active in 19 countries globally.
Together, the projects involved a total of more than 400,000 farmers, contributing to SRP‟s goal
to reach one million farmers adopting climate-smart, sustainable practices by 2023.

More rice without more environmental damage

Producing more rice and minimising the negative environmental impacts that come with it is
definitely a challenge, and even more so as the global population continues to increase. A recent
paper in the scientific journal Nature analysed 32 rice cropping systems – covering half of the
global rice harvested area – and showed that “achieving high yields and high resource-use
efficiencies are not conflicting goals”.

The study assessed the yield gap and resource-use efficiency (including water, pesticides,
nitrogen, labour, energy and associated global warming potential) and showed that most
cropping systems “have room for increasing yield, resource-use efficiency, or both”.

Additionally, the study showed that – in aggregate – total rice production could be increased by
32%, and excess nitrogen almost eliminated.

Innovative ways of producing rice to feed the world are being trialled. China, one of the world‟s
largest producers and consumers of rice, is looking into rice production in seawater. Salt-tolerant
strains are reported to produce higher yields than other strains of rice, making them an attractive
option as China seeks to increase its food security.
Traditional rice production is tough on both smallholder farmers and the environment, but the
crop is essential to achieving food security. Steps such as the ones backed by the SRP‟s projects
could help to increase rice sustainability while helping achieve the UN‟s Sustainable
Development Goals. These could help us all feel more certain of the sustainability credentials of
our rice bowls and paellas.

This is the fourth in a series of articles profiling big crops. Previously, we covered wheat, maize,
and soybean production.

https://www.investmentmonitor.ai/sectors/agribusiness/rice-production-
sustainable#:~:text=Rice%20is%20a%20highly%20water,also%20harmful%20to%20the%20environmen
t.

Crop Monitor for Early Warning | No. 70 -

April 2022
Format

Analysis

Source

 GEOGLAM

Posted

7 Apr 2022

Originally published

7 Apr 2022
Origin

View original

Attachments

 Download document(PDF | 7.19 MB)

Overview:

In East Africa, concern remains for the planting of Belg season (Short Rains) maize crops in
Ethiopia and Long Rains cereals in Kenya due to delayed rainfall onset and a possible fourth
consecutive poor rainy season (See Regional Outlook Pg. 6). However, main season cereals in
parts of the United Republic of Tanzania and Uganda have recovered from previous dryness.
In West Africa, conditions are generally favourable for land preparation and early planting of
main season cereals except in regions impacted by persisting conflict. In the Middle East and
North Africa, winter wheat crops continue to develop under mixed conditions as dryness
persists in parts of Morocco, Algeria, Tunisia, Syria, and Iraq. In Southern Africa, harvesting
of main season cereals is underway under mixed conditions as persistent dryness and recent
dry spells continue to impact many parts of the subregion, and there is concern in areas
impacted by the passage of several tropical storms. In Central and South Asia, winter wheat
crops are developing under mixed conditions as dry conditions are forecast to continue
through May in most areas (See Regional Outlook Pg. 14). Planting of spring wheat crops is
underway in Afghanistan and Tajikistan. In Southeast Asia, overall conditions are favourable
for harvesting of dry-season rice in the north and harvesting of wet-season rice in Indonesia.
In Central America and the Caribbean, harvesting of Apante season bean crops finalized in
Nicaragua under favourable conditions while below-average yields resulted for second season
rice and third season beans in Haiti. Land preparation and early planting for Primera season
cereals is underway.
https://reliefweb.int/report/world/crop-monitor-early-warning-no-70-april-2022
10.9% increase in average share per capita share of
rice in 2020

Thu, 07 Apr 2022 - 02:49 GMT

Rice straw collected - Egypt Today

CAIRO - 7 April 2022: Self-sufficiency of wheat amounted to 41.4 percent in 2020, according to
the Central Mobilization and Statistical Authority (CAPMAS).

CAPMAS stated that the average share per capita recorded 156.1 kg compared to 153.3 kg in
2019, marking an increase of 1.8 percent.

“Self-sufficiency of rice reached 98.3 percent in 2020, with an average share per capita hitting
29.6 kg compared to 26.7 kg in 2019, with an increase of 10.9 percent,” it added.

As for vegetables, self-sufficiency of vegetables recorded 103.7 percent in 2020, with an average
share per capita recording 73.6 kg, compared to 77.5 kg in 2019, marking a decrease of 5
percent.
The self-sufficiency of the fruit was 100.6 percent in 2020, an average share per capita declined
7 percent to 58.5 kg compared to 62.9 kg in 2019.

The self-sufficiency of red meat reached 53.8 percent in 2020, and the average share per capita
recorded 7.3 kg, compared to 7.2 kg in 2019, with an increase of 1.4 percent.

Self-sufficiency of pourtly and birds hit 98.1 percent in 2020 and an average share per capita
15.4 kg, compared to 13.7 kg in 2019, with an increase of 12.4 percent due to the increase
production by 15.1 percent.

https://www.egypttoday.com/Article/3/114658/10-9-increase-in-average-share-per-capita-share-
of#:~:text=%E2%80%9CSelf%2Dsufficiency%20of%20rice%20reached,10.9%20percent%2C%
E2%80%9D%20it%20added.

$100m loan to empower small farmers

Amin AhmedPublished April 8, 2022 –

ISLAMABAD: Smallholder farmers in Pakistan will benefit from a $100 million loan signed by the
Asian Development Bank and Louis Dreyfus Company BV (LDC) that aims to help these landowners
recover from the economic challenges caused by the coronavirus pandemic and improve their resilience to
climate change impacts.

The loan which was signed on Thursday will support LDC operations in Pakistan, India, Indonesia,
Thailand and Vietnam by financing coffee, cotton and rice inventories for over 50,000 smallholder
farmers across these countries.

LDC, which is a global merchant and processor of agricultural goods, started operations in Pakistan in
2015 and has become one of the country‟s leading merchants of both rice and cotton, and firmly
established merchants of edible oils and soybeans.

In the area of cotton, LDC is playing a major role in the domestic cotton supply chain and import flows.
In the case of rice, it is sourcing a variety of rice quantities locally for export to Africa and Asia. In
oilseeds, LDC serves the needs of a diversified customer base across the country, and supply imported
and refined palm oil and palm olein to local food processors.
The loan will help secure food supply chains and reliable incomes for smallholder farmers, and help
offset the impact of supply chain disruptions due to the pandemic, the ADB said. “Smallholder farmers,
who are already vulnerable to climate change, are facing increasing difficulties due to the pandemic,
resulting in income loss, crop and food wastage, and supply chain disruptions,” said ADB Vice-President
for Private Sector Operations and Public–Private Partnerships Ashok Lavasa.

Published in Dawn, April 8th, 2022

https://www.dawn.com/news/1683966/100m-loan-to-empower-small-farmers
ASIA RICE-INDIAN RATES EASE AS SUPPLIES RISE; VIETNAM, THAI RATES STEADY

4/7/2022

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* India prices at $365-$369 per tonne vs $367-$370 last week

* Vietnam Q1 rice exports up 26.3% y/y at 1.5 mln tonnes -customs

By Seher Dareen

April 7 (Reuters) - Export prices of rice in India dipped this week as supplies increased following
the extension of a government scheme to provide subsidised grains, while rates in Vietnam and
Thailand were mostly flat amid softer demand and rising output.

Top exporter India's 5% broken parboiled variety <RI-INBKN5-P1> was quoted at $365-$369
per tonne this week, down from last week's $367-$370.

"In the open market supplies have improved as government has started distributing free rice and
wheat to poor people. Local prices are coming under pressure," said an exporter based in
Kakinada in the southern state of Andhra Pradesh.

Thailand's 5% broken rice prices <RI-THBKN5-P1> were quoted at $408-$412 per tonne, not
far from last week's $408-$410.

Traders said there has been a slight increase in demand but not enough to impact prices as
shipping and logistic costs have declined slightly, "maybe due to stabilization after initial shock
from the war in Europe."

More rice from recent harvests is also entering the market, traders added.

There is also a steady demand for animal feed in the international and domestic market, a rice
trader said.

Vietnam's 5% broken rice <RI-VNBKN5-P1> were offered at $400-$415 per tonne on Thursday,
unchanged from a week ago.

"Supplies are building up, but export activity is quiet as the shipping cost is very high," a trader
based in Ho Chi Minh City said.

Farmers in the Mekong Delta have harvested around 75% of the winter-spring crop, the largest
harvest of the year, traders said.
Vietnam exported 1.5 million tonnes of rice valued at $731 million in the first quarter this year,
up 26.3% in terms of volume and up 12.9% in terms of value year on year, government data
showed on Thursday.

Meanwhile, domestic rice prices in Bangladesh stay elevated despite good crops, while the
government offered subsidised grain to poor people. (Reporting by Seher Dareen in Bengaluru,
Panu Wongcha-um in Bangkok, Khanh Vu in Hanoi, Rajendra Jadhav in Mumbai and Ruma
Paul in Dhaka; Editing by Mark Porter)

© Copyright Thomson Reuters 2022. Click For Restrictions -

http://about.reuters.com/fulllegal.asp

KAKINADA PORT - INDIA: Vessel Line-Up

Vessel Line up & Schedule Port

Details at KAKINADA PORT - INDIA
Kakinada Deep Water Port was commissioned by the Government of AP in
November 1997 with a quay length of 610 Meters. The Kakinada Seaports took over
operations when the port was privatized in 1999. Ten years later, the port was
expanded to 2,500 meters of quay length for multi -product handling and stand-alone
facility for off-shore supplies for deep sea exploration.

KAKINADA PORT - INDIA:

Vessel Working at Berth
KAKINADA PORT
POSITION AS ON 07
APRIL 2022

Sl. No NAME OF THE VESSEL BEARING / ARRIVED / LDG / DISCH

BERTH ANCHORED COMMENCED
NAME ON

A) ANCHORAGE
PORT VESSELS
POSITION:-

1 M.V.NORD MAGGELLAN 302 / 2.4 2036/29-03- 0207/31.03.2022

 2022(E)

2 M.V.CHEN GLORY 1 318 /3.1 01-04-2022(E) 2330/02.04.2022

3 M.V.TRUE HARMONY 316 / 2.2 0930/03-04- 1458/04.04.2022

2022(E)

4 M.V.IONIC STROM 300 / 2.1 1630/05-04- 1854/06.04.2022

2022(E)

B REPAIRS & CREW

CHANGE

1 M.V.VIGHNHARTA 267 / 3.0 21.05.18

C DEEPWA TER PORT

VESSELS POSITION:-

1 M.V.GLAMOR SB PM/29-03- 30.03.2022 1422/30.03.2022

2022(E)

2 M.V.MAGNAM POWER VI AM/02-04- 1312/03.04.2022 1935/03.04.2022

2022(I)

3 M.V.DEWI AMBARWATI MB 03-04-2022(I) 2042/03.04.2022 0306/04.04.2022

4 M.V.SATURN J IV 03-04-2022(E) 1155/05.04.2022 2340/05.04.2022

5 M..COS LUCKY IV & V 05-04-2022(E) 1612/05.04.2022 2045/05.04.2022

6 M.T.NO2 OCEAN NB 05-04-2022(I) 2045/06.04.2022 2300/06.04.2022

PIONEER

D) REPAIRS TUGS :-

1 TUG.SINGLOBE RUBY 19-05-2021

2 M.V.PALM GRACHT NRW3 1300/13-01- RE.Berthed on
2022(I) 2330/17.02.2022

E) WAITING FOR `
BERTH VESSELS
POSITION:-

1 M.V.BULK DESTINY PM/04-04-2022(I)

2 M.V.GOLDEN BRIGHT 05-04-2022

3 M.V.JOHNNY P 6-04-2022(I)

F) SAILED VESSELS
POSITION:-

1 M.V.VICTORIOUS 1820/23-03- 1800/25.03.2022

2022(E)

2 M.V.DARYA ANIAT 03-04-2022(I) 1000/03.04.2022 1530/03.04.2022

3 M.T.MARVELS 1100/25-03- 2236/04.04.2022 0224/05.05.2022

2022(I)

G EXPECTED VESSELS':

1 M.V.PEACE ETA 7/8-04-2022(E)

2 M.V.GLOBE ETA 9-04-2022(E)

CLEOPATRA

3 M.V.OCEANIC 08-04-2022

4 OSV PACIFIC LEADER DWP 07-04-2022

5 M.V.BARGE GAINT 5 DWP 1600/06-04-

2022(I)
6 BARZE AZ QINGDAO DWP 1200/07-04-2022

7 TUG AM ACCORD DWP 1200/07-040-

2022

8 M.V.GULHOLMEN DWP 08-04-2022(I)

9 M.V.CONSTANTINOS G.O DWP 08-04-2022(I)

10 M.V.ULTRA VISION DWP 10-04-2022(I)

11 M.T.KORTRIJK DWP 11-04-2022(I)

3 M.V.BBC CAROLINA DWP 04-04-2022(I)

4 M.V.JOHNNY P DWP 06-04-2022(I)

5 M.T.SOUTHERN ANOA DWP 06-04-2022(I)

https://www.voceanship.com/vessel/kakinada-port-india

300,000 MT of rice to be
imported
Written by Teena Marian 08 Apr, 2022 | 9:55 AM
COLOMBO (News 1st); The Ministry of Trade said that steps will be taken to import 300,000 MT of
Rice to ensure a continuous supply of Rice to the people at cheaper rates, during the festive season.

The consignment rice, which is being imported via the Sri Lanka State Trading (General) Corporation,
will be distributed to the public at concessionary prices through Sathosa outlets.

Accordingly, Sri Lanka is set to receive 40,000 MT of Rice this weekend.

Chairman of the Sri Lanka State Trading (General) Corporation said this consignment of rice is being
imported to the country, under the Indian Line of Credit.

The Ministry of Trade said Ponni Samba, Ponni Nadu, and White Kekulu will be imported.

1kg of Ponni Samba will be sold at Rs. 130/- and other types of Rice at Rs. 110/- per 1kg, said the Trade
Ministry.

https://www.newsfirst.lk/2022/04/08/300000-mt-of-rice-to-be-imported/

Sikh festival of Vaisakhi brings spring food

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'From my heart, I want everyone to be a part of it,' chef Jasjit Kaur says
Andrew Coppolino · CBC News · Posted: Apr 09, 2022 8:00 AM ET | Last Updated: April 9

Cambridge-based chef, culinary instructor and broadcaster Jasjit Kaur says Vaisakhi is a spring harvest
festival and new year for people of the Sikh faith. She talked to food columnist Andrew Coppolino about
some of the dishes popular during the festival, including kheer (rice pudding). The recipe can be found at
the bottom of this article. (Andrew Coppolino/CBC)

comments

April is a month of diverse celebrations and observances from Ramadan to Passover to Easter.
The middle of month is also Vaisakhi, a spring harvest festival and new year for people of the
Sikh faith.

Cambridge-based chef, culinary instructor and broadcaster Jasjit Kaur refers to the celebration,
which takes place on April 14 this year, as "an ode to Mother Nature." Kaur specializes in Indian
cooking teaching workshops, online classes and radio and television broadcasts.

"It's the first month of the Hindu calendar and harvest time of rabi, which is wheat crops, in
Punjab, a region rich in agriculture," Kaur said.

Rabi crops, such as wheat, oats, barley, pulses and oilseeds, are planted in winter and harvested
in spring.

"Food plays an integral role with friends and family gathering in the evening for special dishes.
Food connects everyone in the community," she said.

One of those special dishes made for community gatherings in the Gurdwara (the Sikh temple) is
the sweet karah prashad, Kaur says.

"It's made with whole wheat atta flour, sugar and ghee. It's very special."

'Everything is in spring mode'

While Vaisakhi, also known as Baisakhi, is an important Sikh and Punjabi celebration, it's also a
secular festival for many Muslims and Christians in India.

At least pre-COVID, Vaisakhi parades took place in major centres in Canada. The annual Surrey
Vaisakhi Khalsa Parade (cancelled this year), has drawn half a million spectators in the past.

VIDEO

Gurdeep Pandher celebrates Sikh Heritage Month with bhangra dancers from across
Canada

During Vaisakhi, you will notice vibrant yellow and golden colours in the food and even
clothing.
"Everything is in spring mode," Kaur said. "Harvest, vegetables, flowers. Wheat is golden and
yellow hues. Yellow and orange are considered (to show) selflessness, spirituality and
dedication."

Gatherings at Gurdwara include communal cooking and sharing of food where, it seems, having
too many cooks in the kitchen is not a problem.

Food is a big part of the festival and it becomes a shared experience when people are able to gather. In
this file photo, family members attending a 2019 event in British Columbia help to make aloo tikkis. (Ben
Nelms/CBC)

"For langar wali dal (a pulse dish), you won't even have a recipe because everyone is
contributing and making it," Kaur says. "It's one of the tastiest dal ever."

The Punjabi dish is a slowly simmered lentil dish that includes ghee, tomatoes, onions and
spices, including red chili powder, which is served at community meals.
From aloo gobi to mango lassi
Kaur says that other popular dishes include chickpea curry, as well as the potato-cauliflower
mixture known as aloo gobi that is found at many Indian restaurants.

"Lassi is a drink made with yogurt. Summer is coming and we enjoy the flavours of plain lassi or
mango lassi," Kaur said of the popular beverage.

Another dish that has a role at the festive Vaisakhi table – and which is found at virtually any
Indian restaurant – is rice pudding, Kaur says.

"It's also known as kheer," she said. "It's very satisfying to the sweet tooth, I can guarantee that. I
love it, and it's easy to make at home."

A few ingredients and a bit of time make the dish relatively simple to make in a saucepan, Kaur
says: whole milk, sugar, basmati rice and cardamom, with nuts like almonds optional. (Kaur's
kheer recipe is below.)

"While you're stirring, add all your love to the kheer," she says. "When love is in there, we have
everything and the rice pudding will be sweeter and more tasty. That's my secret to any recipes I
cook."

While the various Vaisakhi dishes are served within the homes of the Sikh community and at
Gurdwara, they are much more inclusive, according to Kaur, who says sharing with the larger
community is important too.

"It's a multicultural society. Vaisakhi is not limited to friends and family. All Canadians can be
part of this festival," she says. "From my heart, I want everyone to be a part of it. Being here as a
proud Canadian, I love doing that."
A rice pudding called kheer is a popular dish during Vaisakhi and easy to make at home, Kaur
says. (Andrew Coppolino/CBC)

Kheer (rice pudding) recipe from Jasjit Kaur

Ingredients

1 litre milk, 3 per cent homogenized is preferred

½ cup cream (optional)

3-4 green cardamom seeds, coarsely crushed

¼ cup basmati rice (soaked for 30 minutes and drained)

½ cup sugar (or to taste)

10-15 almonds, chopped (optional)

Method

On low heat, add milk and cardamom to a heavy-bottomed saucepan. Bring to a gentle boil while
stirring so the milk won't stick to bottom of pan.

Once it boils, add the soaked and drained rice and reduce heat to low. Continue to stir until the
rice is fully cooked. Add the sugar and stir for another few minutes until the desired consistency
is reached. Garnish with chopped almonds if preferred.

Serve warm or cold. Add some milk to leftover and refrigerated kheer to loosen its consistency.

ABOUT THE AUTHOR

Andrew Coppolino

Food columnist, CBC Kitchener-Waterloo

Andrew Coppolino is a food columnist for CBC Radio in Waterloo Region. He was formerly
restaurant reviewer with The Waterloo Region Record. He also contributes to Culinary Trends
and Restaurant Report magazines in the U.S. and is the co-author of Cooking with Shakespeare.
A couple of years of cooking as an apprentice chef in a restaurant kitchen helped him decide he
wanted to work with food from the other side of the stove.
https://www.cbc.ca/news/canada/kitchener-waterloo/andrew-coppolino-jasjit-kaur-vaisakhi-popular-
dishes-1.6412349?cmp=rss

A recipe of tears and joy

FEATURES

APR 9, 2022

DR. SHAHAR MADJAR

For the Gazette


In my spare time, I love to cook. I aim to recreate in my cooking the taste,
textures, and flavors that I have experienced experienced in my childhood in
the restaurants on Mount Carmel, in Haifa, the city in which I grew up, along
the shores of the Mediterranean Sea.
I approach cooking as scientific art. I use the methods I had learned in the
year I spent in Stony Brook, New York, as a researcher in a molecular
biology lab. I follow the advice of Dr. Yaacov Hod, the lab director, who has
taught me to meticulously document every experiment in a notebook, to
modify a single variable, or, at most, a few variables at a time, and to believe
in persistence and repetition–because practice makes perfect.

And so, when I am cooking, I write down the ingredients and the techniques I
am using, the way scientists record the materials and methods they employ in
their experiments, and I keep perfecting my dishes, usually altering only one
or two ingredients at a time until I reach a level of subjective perfection–that
is, when the taste, textures, and flavors are as good as those I remember from
my childhood.

The following is a recipe for Mujadara, a Middle Eastern dish in which

onions, rice, and green lentils take the main stage. These are carefully
combined with salt and cumin and cooked in extra-virgin olive oil.

The dish can be served on its own–it is nutritious and rich in proteins, fiber,
and vitamins–or as a side dish along plain yogurt, meat, or fish.

Why do I call it a Recipe of Tears and Joy? Because it calls for plenty of
onions. While dicing the onions, I tear up. But when the house fills with the
aroma of caramelized onions and earthy cumin, and my palate meets the
wonderful flavors and textures of this dish, my mind goes back in time, and
my heart fills with joy.

Ingredients:

6 large onions (yes! So many!), diced

2 cups of rice, preferably Basmati rice

1 cup of dry green lentils

4 cups of water

1/2 cup of extra-virgin olive oil

1 tablespoon of sugar

2 teaspoons of salt

1 teaspoon of ground cumin

Directions:

1. Soak the lentils in 4 cups of water for 40 minutes. While the lentils calmly
soak, continue with the following steps.

2. Dice the onions into medium-sized pieces.

3. Heat the olive oil In a large, deep pan, or in a large pot, over medium heat.
Add the diced onions. Sauté the onions on medium heat and stir every few
minutes until the onions are fully caramelized. This caramelization process
typically takes 30 minutes. Then add a tablespoon of sugar, and keep stirring
the onions with the sugar for about 10 more minutes until the onions turn
dark, almost black.

4. Remove the sautéed onions from the pan into a separate plate while trying
to leave in the pan as much of the oil in which the onions were sautéed.

5. Carefully add the lentils and the water in which the lentils were soaked into
the pan. With a wooden spoon, or a spatula, carefully deglaze the bottom of
the pan from any residual onions that might have stuck to it.

6. Add rice, salt, and cumin and mix well.

7. Bring to boil, then reduce the heat to low, cover the pot with a lid, and
cook for 20 minutes.

8. Turn the heat off, and keep the lid on the pan for additional 10 minutes.

9. Add the sautéed onions and mix the entire dish gently but thoroughly.

10. Serve in a bowl with fresh sliced tomatoes on the side.

A cup of fully prepared Mujadara is about 500 calories.

Bon Appetite!

Dr. Shahar Madjar is a urologist working at Aspirus Keweenaw Hospital. he sees patients in
Laurium, Houghton and L’Anse. Contact him at smadjar@yahoo.com.
https://www.mininggazette.com/news/2022/04/a-recipe-of-tears-and-joy/

Fight food waste this

Easter with these family
friendly leftover recipes
These sweet and savoury recipes will clear out the fridge and keep the
kids entertained, says Hannah Twiggs

2 days ago

Comments
Biryani is an all-round great leftovers dish
(British Lion Eggs)
 W hether you‟re planning an egg hunt, a springtime brunch or an

indulgent feast for the family, Easter can be an indulgent time of year. Shield
your eyes, Easter Bunny: last year, over 8,000 tons of food was wasted,
including more than 6 million hot cross buns.
https://www.independent.co.uk/life-style/food-and-drink/easter-leftover-recipe-egg-family-friendly-
b2043125.html

Man 'cooks' rice without heat using a

can of Coke - leaving many people
concerned
A man has claimed to have rustled up some "perfectly cooked rice" using a can of Coca-
Cola instead of heat. However, many fear that his method may not be safe to eat

VIDEO LOADING
Man reveals how he was able to get ‘perfectly cooked’ rice using coke

 NEWS
 POLITICS
 FOOTBALL
 CELEBS
 TV
 MONEY
 TRAVEL
By
Julia BanimAudience Writer

Ria Newman

 10:47, 4 Apr 2022





 |

 7
 COMMENTS
A man known for his unusual cooking methods has now shared a divisive tip
for cooking rice without any apparent need for heat – using a fizzy can of Coca-Cola
instead.

In a video shared via TikTok, Adrian Ghervan, from London, could be seen pouring a
portion of brown basmati rice into a glass, which he then filled up with a can of Coca-
Cola.

Adrian then wrapped the glass in clingfilm before setting it aside for a full 24 hours,
during which time he claims the rice will have been "perfectly cooked".

The rice - which had absorbed the soft drink at this point - did indeed resemble the size
and texture of cooked rice, however, a number of his followers were sceptical about how
cooked it actually was.
 Adrian first of all poured coke into a glass
filled with brown basmati rice (

Image:

Jam Press Vid/@adrianghervan)

 He then put clingfilm over the glass, and
set it aside for 24 hours (

Image:

Jam Press Vid/@adrianghervan)

Get the news you want straight to your inbox. Sign up for a Mirror newsletter here.

Adrian's original post has so far clocked up more than 100,000 likes and has raised more
than a few eyebrows. Many have noted that this method could actually prove pretty
dangerous, given that the rice isn't technically cooked.

One person shuddered: "Isn't that how you get food poisoning?”

While another pointed out: “Mate it‟s not cooked it‟s just soaked".

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by Taboola

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A third suggested: “Why not just boil it for 10 minutes, quicker, cheaper and you don‟t
need to add a sugary chemical drink".

According to Healthline, eating raw or undercooked rice can increase a person's risk of
food poisoning, given that rice can harbour harmful bacteria, such as Bacillus cereus (B.
cereus).

Adrian claims the rice was "perfectly

cooked" after 24 hours soaking in the coke glass (

Image:

Jam Press Vid/@adrianghervan)

 Many are concerned that this method could
be dangerous, and have cautioned Adrian to cook his rice properly (

Image:

Jam Press Vid/@adrianghervan)

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1.

'My husband called me his housewife - so I

embarrassed him in front of his work pals'
2.
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feature and people are blown away
3. 'I stupidly became over-friendly with a man at work and it nearly blew up my
marriage'
4. Mum shares how she feeds her family-of-four a tasty pub roast dinner for just £6
Although this bacteria isn't usually a concern with freshly cooked rice, when it comes to
raw, uncooked, or improperly stored rice, the cooler temperatures could well cause it to
grow.
https://www.mirror.co.uk/news/weird-news/man-cooks-rice-without-heat-26627534

 All Lifestyle
 Horoscopes

RECIPE

 Lifestyle

£1 MEALS
 YouTube star Miguel Barclay reveals how to
feed yourself for a quid with delicious breakfast,
lunch and dinner recipes
 Natasha Harding

 17:00 ET, Apr 9 2022

WITH taxes, energy bills and food costs soaring to record highs, households are feeling the
pinch – and it doesn’t look like it’s going to get better any time soon.

While you might not be able to do much about rising costs, there are ways to save cash in the
kitchen.
16

YouTube star Miguel Barclay reveals how to feed yourself for a quid with delicious breakfast, lunch
and dinner recipesCredit: Supplied

Miguel Barclay, 35, is the author of One Pound Meals: Delicious Food For Less.

And his latest book, Green One Pound Meals, has more than 80 recipes for thrifty chefs to try.

The YouTube star says he is more of an “anti-chef” than a traditional cook, taking away ingredients
and finding shortcuts to make tasty food that costs just £1 a head.

Miguel says: “Times are certainly tougher. With the food and energy price rises, household budgets
are being squeezed.

READ MORE RECIPES

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MasterChef star shares trick to getting the perfect rise on your Yorkshire puds
PUSHING THE OAT OUT
Impress the family with Batch Lady's white chocolate flapjack recipe

“So now more than ever we need to not only concentrate on cooking from scratch but also cooking
clever.

“If you‟re switching on the oven to cook a lasagne, why not chuck in that quiche you were planning
for tomorrow alongside those pasties you were going to make for a packed lunch?

“Also, think about incorporating those carbs in a one-pot meal.

“Instead of boiling potatoes separately, chuck them into a stew and let it all cook at once. There are
many tactics that can save money, from batch-cooking to planning ahead and falling back in love
with your slow cooker. So stay organised and plan your week‟s meals, keeping one eye on food costs
and the other on energy costs.”

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J is plotting raunchy releases
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‘Tasty inspiration’
The only real rule with Miguel‟s One Pound Meals is that all the ingredients required to make each
dish add up to £1 or less, not including the salt, pepper and oil.

Most ingredients are sold in packets that are much larger than you‟ll need for one portion. So the
recipes are costed based on the amount actually used in the recipe. But, by focusing on important
core ingredients, you will not be left with something you‟ll use only once.

Instead, you‟ll be able to add the remaining ingredients to different recipes.

Miguel is also urging us to make better use of the food we often waste. He says: “Even things you
might assume can‟t be used – like veg peelings or banana skins – can be turned into delicious meals.

“I hope I can help you become more conscious of food you might be throwing away, with some
brilliant ideas and tasty inspiration, including a banana-peel pulled-pork substitute . . . yes, really!”

Here, in a special Sun on Sunday supplement, we bring you our pick of Miguel‟s great suggestions.

  See Miguel on Twitter: @miguelbarclay

BREAKFAST
Pesto brunch eggs
 16

Pesto brunch eggs are great served with potatoes and spinachCredit: Photography by Dan Jones
2021. © Headline Home. This image may only be used in the contex

ADDING the pesto before you fry your eggs means it incorporates into them as they set, giving you a
delicious pesto-infused flavour – perfect served for brunch with some potatoes and spinach.

YOU NEED (for one portion):

 1 potato, chopped into 2cm cubes (no need to peel)

 1 tbsp shop-bought pesto
 2 eggs
 A few cherry tomatoes, quartered
 Handful of spinach
 Handful of grated Parmesan cheese
 Olive oil
 Salt and pepper

METHOD: Preheat your oven to 180C/gas mark 4. Spread out the diced potato on a baking tray.

Drizzle with olive oil and season with a pinch of salt. Roast for about 20 minutes, or until cooked
through. Remove from the oven and set aside.
Place a frying pan over a medium heat and add the pesto and a glug of olive oil. Break in the eggs
and add the tomatoes, keeping the tomatoes on one side of the pan, away from the eggs.

Once the eggs are cooked, remove the pan from the heat. Add the spinach and potatoes to the pan and
mix everything together.

Once the spinach has wilted, season then serve topped with a sprinkling of Parmesan cheese.

Tomatoes on Hummus
 16

This recipe elevates a simple snack to the next levelCredit: Photography by Dan Jones 2021. ©
Headline Home. This image may only be used in the contex

ROASTED cherry tomatoes make anything better! They have just the right balance of sweetness and
tartness to elevate even the simplest snack to the next level.

YOU NEED (for one portion):

 Handful of cherry tomatoes

 Olive oil
 Salt and pepper
 Pinch of dried oregano
 2 slices of sourdough bread
 2 tbsp hummus

METHOD: Preheat your oven to 180C/gas mark 4. Throw the tomatoes into an ovenproof dish.

Drizzle with olive oil and sprinkle with salt, pepper and the oregano.
Roast in the oven for about 20 minutes until soft and gooey.

Drizzle the sourdough with a    little olive oil, add a small pinch of salt then place in the oven, straight
on the wire shelf, for the final five minutes of the tomatoes‟ cooking time.

You want the bread to be toasted and nicely brown.

Spread the hummus on the sourdough toast, top with the tomatoes, then drizzle over any juices from
the dish in which you cooked the tomatoes.

Serve straight away.

Banana Pancakes
 16

This recipe is a great way to use up over-ripe bananasCredit: Photography by Dan Jones © Headline
Home 2019. This image may only be used in the context

THIS is a great way to use up over-ripe bananas. They create an extra-thick and luxurious pancake
batter that will give you gorgeous fluffy pancakes.
YOU NEED (for four pancakes):

 1 ripe banana, peeled

 60g self-raising flour
 100ml almond milk
 1 tbsp caster sugar
 Drizzle of golden syrup

METHOD: Cut a few slices of the banana and set them aside for a garnish, then mash the rest of the
banana in a bowl using the back of a fork. Add the self-raising flour, milk and sugar and whisk with a
fork to mix.

Pour a quarter of the batter into the centre of a preheated non-stick pan and cook over a medium heat
for about two minutes until bubbles start to form on the top and the bottom is golden-brown, then flip
and cook the other side for about two minutes.

Remove from the pan and repeat with the rest of the batter to create four pancakes in total. Serve the
pancakes in a stack, topped with sliced banana and a drizzle of golden syrup.

Breakfast Rosti Stack

 16

Rosti stack is a great way to start the morningCredit: Photography by Dan Jones © Headline Home
2019. This image may only be used in the context

THIS rosti stack is a great way to start the morning, with nice vibrant colours on a plate – a satisfying
meal to set you up for the day ahead.

YOU NEED (for one portion):

 Handful of grated or julienned sweet potato

 Handful of spinach
 ½ avocado
 Pinch of dried chilli flakes (or dried chillies)
 Olive oil
 Salt and pepper

METHOD: Preheat your oven to 190C/gas mark 5.

Toss the grated or julienned sweet potato in a splash of olive oil, then season with salt and pepper.
Assemble a rough pile of the sweet potato in the middle of a baking tray and roast in the oven for
about 15 minutes, until the sweet potato is cooked and starting to turn golden-brown around the
edges.

Meanwhile, wilt the spinach in a hot pan (no oil needed) for a minute or so, and mash the avocado.
Season the avocado with salt and pepper.

To assemble the dish, pile the spinach on a plate, put the sweet potato on top, using your hands to
shape it into a neat circle, then top with the mashed avocado. Sprinkle with the chilli flakes and
serve.

French Toast
 16

French toast is a great weekend treatCredit: Photography by Dan Jones © Headline 2019. This image
may only be used in the context of t

ONE of my favourite brunches ever! Dipping bread into egg is such a simple concept, but the result
is amazing. With a few berries and plenty of maple syrup, this makes a special weekend treat.

YOU NEED (for one portion):

 2 eggs
 Pinch of cinnamon
 2 slices of white bread
 Small knob of butter (or splash of olive oil)
 Sprinkle of icing sugar
 A generous drizzle of maple syrup
 A few blueberries

METHOD: Crack the eggs into a dish big enough to lay a slice of bread into. Beat the eggs and add
a pinch of cinnamon. Lay the bread in the dish to absorb the egg mixture for about ten seconds on
both sides, then repeat with the second slice.

Heat a frying pan over a medium heat and pan-fry the bread in some butter or olive oil for a few
minutes on each side until the French toast is golden brown.

Transfer to a plate, lightly dust with icing sugar, drizzle with maple syrup and garnish with a few
blueberries.

Lunch
Banana Peel Pulled Pork Bun
16
 This recipe is a great way of using banana peel, something you'd usually throw awayCredit:
Photography by Dan Jones 2021. © Headline Home. This image may only be used in the contex

I SAW people cooking with banana peel on the internet and I was intrigued. Turns out it‟s actually
quite delicious if you prepare it in the right way. Banana peel is definitely something I would usually
throw away, so technically this is free food!

YOU NEED (for one portion):

 1 banana peel
 Splash olive oil
 Salt
 ½ tsp ground cumin
 ½ tsp smoked paprika
 1 tsp demerara sugar (or other brown sugar)
 3 tbsp tomato ketchup
 1 soft bread roll
 1 tbsp coleslaw

METHOD: Shred the banana peel using a fork, then pan-fry in the olive oil over a medium heat for
about five minutes.

Add a pinch of salt, along with the cumin, smoked paprika and sugar.

After 30 seconds, add the ketchup and simmer for a couple more minutes until the mixture is the
consistency and dark brown colour of pulled pork.

Serve in a soft roll, topped with the coleslaw.

Burrata Pomodoro
16
 This recipe works just as well with normal mozzarellaCredit: Photography by Dan Jones 2021. ©
Headline Home. This image may only be used in the contex

BURRATA is expensive so if you can‟t find it for a decent price, this recipe works just as well with
normal mozzarella. Half a ball of this mild and creamy cheese will elevate a very simple tomato
pasta into something far more extravagant and impressive (when really all you have done is put some
cheese on it).

YOU NEED (for one portion):

 125g spaghetti
 A few cherry tomatoes, halved (optional)
 Olive oil
 1 garlic clove, crushed
 200g chopped tomatoes (from a 400g tin)
 Pinch of dried oregano
 Fresh basil leaves, to serve (optional)
 ½ ball burrata or mozzarella cheese
 Salt and pepper

METHOD: Cook the spaghetti in a pan of salted boiling water according to the packet instructions.
Once cooked, drain and save a little of the pasta water.

Pan-fry the cherry tomatoes, if using, in a generous glug of olive oil over a medium-high heat for a
few minutes, then add the garlic and continue to fry for a few more minutes.

Add the chopped tomatoes, then season with salt, pepper and oregano and cook for about five
minutes more.

Mix the cooked spaghetti into the sauce, along with a drizzle of olive oil and a splash of pasta water.

Transfer to a bowl and serve topped with burrata/mozzarella and some freshly ground black pepper,
plus a couple of fresh basil leaves if you fancy.

Spring Onion Noodles

16
 This is a great dish to whip up for a quick meal, and most of the ingredients will already be in your
store cupboardCredit: Photography by Dan Jones 2021. © Headline Home. This image may only be
used in the contex

SPRING onions are the most important part of any noodle dish – they provide that all-important
depth of flavour. So how about a noodle dish with triple the spring onions? This is a great dish to
whip up for a quick meal, and most of the ingredients will already be in your store cupboard.

YOU NEED (for one portion):

 6 spring onions
 1 garlic clove, crushed
 1 red chilli, sliced (or a pinch of chilli flakes)
 Sesame oil
 1 nest of your favourite kind of noodles
 Sprinkle of gravy granules (or an eighth of a stock cube, crumbled)
 Splash of soy sauce
 Salt

METHOD: Chop your spring onions randomly so the pieces are different sizes.

Season with salt and pepper, then pan-fry, along with the garlic and chilli, in a splash of sesame oil
over a medium heat for a few minutes.
Meanwhile, cook the noodles in a pan of boiling water according to the packet instructions.

Once cooked, use tongs to transfer the noodles to the frying pan containing the spring onions, garlic
and chilli (you want the noodles to still be a bit wet).

Sprinkle over the gravy granules and a splash of soy sauce, then mix well and serve.

TIP: This is the perfect dish for using up any veggie scraps you have kicking around in the fridge –
just fry them up with the spring onions and enjoy.

Tomato Poke Bowl

16
 The sauce and rice can elevate anything, transforming it into a beautiful lunchtime treatCredit:
Photography by Dan Jones 2021. © Headline Home. This image may only be used in the contex

THIS is a great way to use up old tomatoes. Just chop them into cubes and pretend they are sushi-
grade tuna. Although it doesn‟t taste like tuna, this poke recipe works great with most things. The
sauce and rice can elevate anything, transforming it into a beautiful lunchtime treat.

YOU NEED (for one portion):

 ¼ mug rice
 ½ mug water
 1 tbsp sesame oil
 2 tbsp soy sauce
 1 tsp rice wine vinegar
 1 garlic clove, grated
 1cm piece of fresh root ginger, grated
 1 big tomato
 ½ carrot, cut into strips using a potato peeler
 Small handful of shredded red cabbage
 Small handful of edamame beans
 Pinch of sesame seeds
 Salt

METHOD: Put the rice and the water in a saucepan with a pinch of salt.
Cover with a lid and place over a medium heat for about seven minutes until all the water is absorbed
and the rice is cooked. Fluff with a fork to separate the grains.

Meanwhile, mix together the sesame oil, soy sauce, rice wine vinegar, garlic and ginger in a bowl,
then add the chopped tomato.

Assemble the poke bowl by first adding the rice, followed by the carrot, cabbage, tomato and
edamame beans.

Pour the remaining marinade over the top and garnish with a pinch of sesame seeds.

Rocket and Parmesan Soup

16
 This is great for using up wilted rocket and those leftover ends of ParmesanCredit: Photography by
Dan Jones 2021. © Headline Home. This image may only be used in the contex

AN easy-peasy soup that has a nice peppery taste thanks to the rocket, and a savoury edge from the
cheese. This is great for using up wilted rocket and those leftover ends of Parmesan.

YOU NEED (for one portion):

 1 slice of stale bread

 Olive oil
 ½ onion, diced
 2 mugs of water
 1 vegetable stock cube
 Handful of rocket
 Handful of grated Parmesan, plus a few shavings to garnish
 Salt and pepper

METHOD: Drizzle the bread with olive oil and sprinkle with salt, then toast under a hot grill or in a
griddle pan over a medium heat. Chop into squares and set aside.

Meanwhile, fry the onion in a splash of olive oil in a saucepan over a medium heat for about five
minutes until it just starts to colour.

Chuck in the water, along with the stock cube, rocket and grated Parmesan. Bring to a simmer and let
it bubble away for a couple of minutes. Transfer to a blender and blitz until smooth, then season to
taste.

Serve in a bowl with a garnish of shaved Parmesan and a drizzle of olive oil, with the croutons
scattered over the top.

DINNER
Green Mac and Cheese
16
 This recipe is a great way to incorporate veggies into mac and cheeseCredit: Photography by Dan
Jones �Headline 2020. This image may only be used in the context of the

GO green with your mac and cheese and sneak those veggies in! Here‟s an easy way to do it using
frozen spinach.

There‟s no extra cooking required – it just defrosts in the pan straight from the freezer. I‟ve even
added some green to the crispy breadcrumb topping.

YOU NEED (for one portion):

 Handful of macaroni
 Olive oil
 1 tsp butter
 1 tsp plain flour
 200ml milk
 3 discs of frozen spinach
 Handful of grated Cheddar cheese
 Handful of breadcrumbs (see tip)
 Handful of finely chopped parsley
 1 garlic clove, crushed
 Salt and pepper

METHOD: Cook the macaroni in a pan of boiling salted water according to the packet instructions.

Once cooked, drain, then drizzle with olive oil and set aside until needed.
Meanwhile, melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a few
minutes, then add the milk, a little at a time, stirring continuously. Once the mixture has formed a
sauce, add the frozen spinach and stir until defrosted.

Remove from the heat and add the cheese, stirring until it melts into the sauce. Now stir in the
drained pasta, then season to taste and transfer to an ovenproof dish (you can stir in an extra splash of
milk if it needs loosening).

In a small bowl, mix together the breadcrumbs, parsley and crushed garlic, and season with a pinch
of salt and pepper. Add a glug of olive oil, then sprinkle the breadcrumb mixture over the mac and
cheese.
Bake for about 15 minutes, or until the breadcrumbs are nicely toasted, then serve.

TIP: Making breadcrumbs is a great way to use up stale bread: Simply take a slice or two of stale
bread and grate it or whizz it up in a food processor. Any extra can be frozen.

Chicken Shawarma and Butter Rice

16
 These kebabs are better when you make them in larger quantitiesCredit: Photography by Dan Jones
2021. © Headline Home. This image may only be used in the contex

THESE kebabs are better when you make them in larger quantities, so here I‟ve written the recipe to
make enough for four people. That way, you can get a nice crispy coating, with succulent chicken in
the middle.

YOU NEED (for four portions):

 8 chicken thighs, deboned and with skin removed

 1 tbsp ground cumin
 1 tbsp paprika
 1 tbsp dried oregano
 A couple of red, orange or yellow peppers (I use the sweet pointed ones), sliced lengthways
 1 mug of rice
 2 mugs of water
 Knob of butter
 Pinch of almond flakes
 Olive oil
 Salt and pepper

METHOD: Preheat your oven to 180C/gas mark 4. In a large bowl, mix the chicken with the cumin,
paprika and oregano, along with a generous amount of salt, pepper and olive oil, ensuring the meat is
evenly coated in the spices.

Thread the chicken on to two skewers as pictured and place on a baking tray. Roast for about 35
minutes until cooked through, adding the peppers to the tray halfway through the cooking time.
Meanwhile, make the rice.

Put the rice and water in a saucepan with a lid and place over a medium heat. After about seven
minutes, when all the water is absorbed, turn off the heat then add the butter and almond flakes. Set
aside.

To serve, slice the meat off the kebab and serve with the rice and peppers.

Peanut Butter Curry

16
 This recipe is a great way to use up the bits from an old peanut butter jarCredit: Dan Jones

THAT‟S right – peanut butter isn‟t just for sandwiches. It‟s actually the key ingredient in some
curries, too. This recipe is a great way to use up the bits from an old jar.

YOU NEED (for one portion):

 ½ mug basmati rice

 1 mug water
 ½ aubergine, chopped into big chunks
 Splash of sesame oil
 1 garlic clove, grated
 2cm piece of fresh root ginger, grated
 1 tsp curry powder
 1 tbsp peanut butter
 200g coconut milk (from a 400g tin)
 A few coriander leaves (optional)
 A few slices of red chilli (optional)
 Salt and pepper

METHOD: Put the rice and the water in a saucepan with a pinch of salt.
Cover with a lid and place over a medium heat for about seven minutes until all the water is absorbed
and the rice is cooked.

Meanwhile, fry the aubergine in a dry pan over a medium heat for about eight minutes, then add the
sesame oil, garlic, ginger, curry powder and peanut butter.

Continue to cook for a few minutes more, then add the coconut milk and simmer for about ten
minutes until it is nice and thick.

Season to taste, then serve with the rice, garnished with a few coriander leaves and chilli slices.

Chicken Drumstick Cassoulet

16
 Chicken drumsticks are affordable and deliciousCredit: Photography by Dan Jones 2021. © Headline
Home. This image may only be used in the contex

ONE of my favourite complete meals in a pot has to be cassoulet. You get the carb element from the
beans, a lovely rich sauce and whatever you choose as the hero ingredient. Here I have gone for
chicken drumsticks, which are affordable and delicious.

YOU NEED (for one portion):

 2 chicken drumsticks, with skin left on

 ½ red onion, sliced
 200g cannellini beans (from a 400g tin), drained
 Pinch of dried oregano
 200g chopped tomatoes (from a 400g tin)
 ½ vegetable stock cube
 Olive oil
 Salt and pepper

METHOD: Season the chicken drumsticks with salt and pepper, then pan-fry in a splash of olive oil
over a medium heat for about ten minutes, turning occasionally to colour all sides.

Add the onion and continue to fry for a further five minutes.

Add the cannellini beans, oregano and chopped tomatoes, then crumble in the stock cube and season.
Simmer for about ten minutes, then serve.

SWAP: If you don‟t have cannellini beans, swap them for canned chickpeas.

Prawns and Peas in Tarragon Sauce

16
 This is a lovely summery dish with light flavoursCredit: Photography by Dan Jones 2021. ©
Headline Home. This image may only be used in the contex

THIS is a lovely summery dish with light flavours. Buying produce such as asparagus in season is
something I always look forward to. And combining it with frozen peas will help you reduce your
overall waste. Simply grab a handful from the bag then stick it back in the freezer.

YOU NEED (for one portion):

 Handful of fresh or frozen peeled prawns

 A few asparagus spears, roughly chopped
 Handful of frozen peas
 Big glug of single cream
 Pinch of dried or fresh tarragon
 Squeeze of lemon
 Olive oil
 Salt and pepper

READ MORE ON TH

https://www.the-sun.com/lifestyle/5091101/miguel-barclay-1-pound-recipes/

Ramzan 2022: This Kathal Biryani Will Tantalize

Your Taste Buds
Chef Kunal Kapur shared a recipe of kathal biryani on Instagram

 Edited by NDTV Food Desk

 Updated: April 10, 2022 13:11 IST
 4

This biryani recipe is easy to make

Highlights

 This Ramzan try out a yummy kathal biryani

 This recipe is by Chef Kunal Kapur
 Check the full recipe inside

Everyone loves biryani. This one-pot dish has been popular for a long time, despite its
numerous variants and preparation methods. If you're searching for something different
from the usual meat-based biryanis, try this jackfruit (kathal) biryani recipe. This
innovative vegetarian biryani uses raw jackfruit and is very tasty. This dish would
undoubtedly come in handy if you want to spice up your Iftar feast. Chef Kunal Kapur
shared this unique kathal biryani recipe on Instagram. The raw jackfruit gives its own
juicy flavours to the rice, making this one-pot recipe incredibly tasty.

(Also Read: Butter Chicken Biryani, Karnatak-Style Chicken Biryani And 7 Other
Regional Biryanis Of The Country That You Must Try)

Ingredients:

Kathal Chunks – 5 cups

Salt

Chilli powder – 2tsp

Turmeric – ¾ tsp

Coriander powder – 1tbsp

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Bhuna besan – 3 tbsp

Oil – 4tbsp

For jhol

Oil – 1 cup

Shahi Jeera – 2 tsp

Cardamom – 5

Cinnamon stick – 1

Onion sliced – 2½ cups

Garlic paste – 1 tbsp

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Ginger paste – 1 tbsp

Water – a dash

Turmeric – ¾ tsp

Chilli powder – 1tbsp

Coriander powder – 1½ tbsp

Curd – 1½ cups

Salt to taste

Cardamom powder – ½ tsp

Mace (javitri) powder – ½ tsp

Kewra water – 1 tbsp

Rose water – 1tbsp

Green chilli – 2

Mint leaves – 1 cup

For rice

Basmati rice – 3 cups

Water – 3 litres

Salt – handful

Green chilli – 1
Cardamom – 4-5

Rose water – 1 tbsp

Kewra water – ½ tbsp

Saffron (dissolved in 2tbsp milk) – a pinch

Water from Blanched Rice – 1 cup

Ghee/Leftover oil – 3 tbsp

Mint leaves – a handful

Fried onion – a handful

Dough – for sealing

(Also Read: Weekend Special: Try Out This Easy One-Pot Chicken Biryani Recipe
Today)

How to make kathal biryani?

1) First of all, marinate the kathal chunks properly using chilli powder, turmeric,
coriander powder, ginger garlic paste, bhuna besan and salt.
2) Shallow fry the kathal pieces on a tawa with very little oil. However, they should turn
brown. Once done, remove and keep them aside.

3) Now, prepare a nice jhol using the mentioned ingredients and add the marinated kathal
pieces to it. Let it cook for a few minutes. Put the soaked and drained rice into it.

4) Spread the rice properly over the gravy (kathal chunks). Cover the container with the
lid and seal it properly using a dough. Follow the popular dum method of cooking
biryani. Once ready, remove your handi from the heat and let it rest for about ten
minutes. Serve hot.

Take a look:

So, this Ramzan, include this yummy rice dish on your menu and have a delicious iftar.
https://food.ndtv.com/food-drinks/chef-kunal-kapur-shares-a-kathal-biryani-recipe-for-ramzan-2875100

Balanced fertilization cuts fertilizer costs by P2-4K – experts

Farmers could save P2,000-P4,000 if they complement inorganic fertilizer application with organic,

nutrient experts from the Department of Agriculture (DA) said.

Wilfredo B. Collado, a nutrient management expert from DA-Philippine Rice Research Institute, said that

farmers must maximize the benefits of natural sources of nutrients.

“One hundred cavans of palay (5t-yield) produces 5t of rice straw. If this is incorporated into the soil and

decomposed, it can produce 30kg N, which is equivalent to 1.3 bags (65kg) of urea,” he explained.
Promoted through the “Abonong swak (Swak sa budget, swak sa palay)” campaign launched during the

DA-PhilRice Lakbay Palay held on April 6-7, balanced fertilization is disseminated to help cut fertilizer

costs in rice production amidst the rising price of the commodity.

Collado added that it is important for farmers to know the specific nutrients and the amount needed by

their crop to avoid applying excessively or sparingly.

These can be identified through Minus-One Element Technique, Leaf Color Chart, Leaf Color Computing

App, and Rice Crop Management Advisory Service.

Around 500 onsite participants and 15,000 online viewers of the two-day Lakbay Palay were taught

organic-inorganic fertilizer combinations to follow based on their budget and target yield. The following

recommendations were specified:

To achieve 3-4t/ha, spread and decompose 3-4t of rice straw 30 days after transplanting (DAT). Apply 10

bags of decomposed or air-dried chicken manure, commercial organic fertilizer, or vermicompost at 14

DAT.

For varieties that mature in 100-110 days, apply 1 bag of 14-14-14 at 0-14 DAT or 10-14 days after

sowing (DAS); and 1 bag urea and 0.5 bag 0-0-60 at 28-32 DAT or 38-42 DAS.

Varieties maturing in 111-120 days have to be applied with 1 bag of 14-14-14 at 0-14 DAT or 10-14

DAS; 1 bag urea and 0.5 bag 0-0-60 at 32-36 DAT or 48-53 DAS.

Meanwhile, varieties that can be harvested within 121-130 days must be fertilized with 1 bag 14-14-14 at

0-14 DAT or 10-14 DAS; and 1 bag and 0.5 bag 0-0-60 at 36-40 DAT or 58-62 DAS.

Achieving 5-6t/ha entails spreading and decomposing 5-6 tons rice straw 30 DAS; applying 10 bags of

decomposed or air-dried chicken manure, commercial organic fertilizer, or vermicompost 14 DAT; and

mixing 1-2kg zinc-sulfate in seedbed 7-10 DAS and 2-4kg 14-14-14 at 10-14 DAS.
If varieties used mature in 100-110 days, apply 2 bags of 14-14-14 or 16-20-0 at 0-14 DAT or 10-14

DAS, 1 bag urea at 18-22 DAT or 24-28 DAS; 1 bag urea and 0.5 bag 0-0-60 at 28-32 DAT or 38-42

DAS.

For varieties that mature in 111-120 days, feed crops with 2 bags of 14-14-14 or 16-20-0 at 0-14 DAT or

10-14 DAS, 1 bag urea at 22-26 DAT or 32-36 DAS; and 1 bag urea and 0.5 bag 0-0-60 at 32-36 DAT or

48-53 DAS.

Two bags of 14-14-14 or 16-20-0 at 0-14 DAT or 10-14 DAS, 1 bag urea at 26-31 DAT or 36-40 DAS,

and 1 bag urea and 0.5 bag 0-0-60 at 36-40 DAT or 58-62 DAS are also vital elements for varieties

maturing in 121-130 days.

Higher target yield of 7-8t/ha needs 7-8t of rice straw applied 30 DAS; 10 bags decomposed or air-dried

chicken manure, commercial organic fertilizer, or vermicompost 14 DAT, 1-2kg zinc-sulfate in seedbed

7-10 DAS, and 2-4kg 14-14-14 at 10-14 DAS.

For varieties that mature in 100-110 days, apply 2 bags of 14-14-14 at 0-14 DAT or 10-14 DAS, 2 bags

urea at 18-22 DAT or 24-28 DAS; 2 bags urea and 0.5 bag 0-0-60 at 28-32 DAT or 38-42 DAS.

Varieties that can be harvested in 111-120 days must be applied with 2 bags of 14-14-14 at 0-14 DAT or

10-14 DAS, 2 bags urea at 22-26 DAT or 32-36 DAS, and 2 bags urea and 0.5 bag 0-0-60 at 32-36 DAT

or 48-53 DAS.

Rice maturing in 121-130 days requires 2 bags of 14-14-14 at 0-14 DAT or 10-14 DAS, 2 bags urea at

26-31 DAT or 36-40 DAS, and 2 bags urea and 0.5 bag 0-0-60 at 36-40 DAT or 58-62 DAS.

“Aside from saving money, organic fertilizer application has a long-term benefit as it improves soil

fertility,” Dr. Gina P. Nilo, Bureau of Soils and Water Management (BSWM) assistant director, told

participants who received soil test kits from the Bureau.

Lakbay Palay face-to-face participants also toured around DA-PhilRice‟s Future Rice, Palayamanan, and

Mechanized Model farms where they learned the latest science and technology innovations in rice

production.

To learn more about the discussions, view the videos here: https://www.facebook.com/DAPhilRice.

Farmers could save P2,000-P4,000 if they complement inorganic fertilizer application with organic,

nutrient experts from the Department of Agriculture (DA) said.

Wilfredo B. Collado, a nutrient management expert from DA-Philippine Rice Research Institute, said that

farmers must maximize the benefits of natural sources of nutrients.

“One hundred cavans of palay (5t-yield) produces 5t of rice straw. If this is incorporated into the soil and

decomposed, it can produce 30kg N, which is equivalent to 1.3 bags (65kg) of urea,” he explained.

Promoted through the “Abonong swak (Swak sa budget, swak sa palay)” campaign launched during the

DA-PhilRice Lakbay Palay held on April 6-7, balanced fertilization is disseminated to help cut fertilizer

costs in rice production amidst the rising price of the commodity.

Collado added that it is important for farmers to know the specific nutrients and the amount needed by

their crop to avoid applying excessively or sparingly.

These can be identified through Minus-One Element Technique, Leaf Color Chart, Leaf Color Computing

App, and Rice Crop Management Advisory Service.

Around 500 onsite participants and 15,000 online viewers of the two-day Lakbay Palay were taught

organic-inorganic fertilizer combinations to follow based on their budget and target yield. The following

recommendations were specified:

To achieve 3-4t/ha, spread and decompose 3-4t of rice straw 30 days after transplanting (DAT). Apply 10

bags of decomposed or air-dried chicken manure, commercial organic fertilizer, or vermicompost at 14

DAT.

For varieties that mature in 100-110 days, apply 1 bag of 14-14-14 at 0-14 DAT or 10-14 days after

sowing (DAS); and 1 bag urea and 0.5 bag 0-0-60 at 28-32 DAT or 38-42 DAS.

Varieties maturing in 111-120 days have to be applied with 1 bag of 14-14-14 at 0-14 DAT or 10-14

DAS; 1 bag urea and 0.5 bag 0-0-60 at 32-36 DAT or 48-53 DAS.

Meanwhile, varieties that can be harvested within 121-130 days must be fertilized with 1 bag 14-14-14 at

0-14 DAT or 10-14 DAS; and 1 bag and 0.5 bag 0-0-60 at 36-40 DAT or 58-62 DAS.

Achieving 5-6t/ha entails spreading and decomposing 5-6 tons rice straw 30 DAS; applying 10 bags of

decomposed or air-dried chicken manure, commercial organic fertilizer, or vermicompost 14 DAT; and

mixing 1-2kg zinc-sulfate in seedbed 7-10 DAS and 2-4kg 14-14-14 at 10-14 DAS.

If varieties used mature in 100-110 days, apply 2 bags of 14-14-14 or 16-20-0 at 0-14 DAT or 10-14

DAS, 1 bag urea at 18-22 DAT or 24-28 DAS; 1 bag urea and 0.5 bag 0-0-60 at 28-32 DAT or 38-42

DAS.

For varieties that mature in 111-120 days, feed crops with 2 bags of 14-14-14 or 16-20-0 at 0-14 DAT or

10-14 DAS, 1 bag urea at 22-26 DAT or 32-36 DAS; and 1 bag urea and 0.5 bag 0-0-60 at 32-36 DAT or

48-53 DAS.

Two bags of 14-14-14 or 16-20-0 at 0-14 DAT or 10-14 DAS, 1 bag urea at 26-31 DAT or 36-40 DAS,

and 1 bag urea and 0.5 bag 0-0-60 at 36-40 DAT or 58-62 DAS are also vital elements for varieties

maturing in 121-130 days.

Higher target yield of 7-8t/ha needs 7-8t of rice straw applied 30 DAS; 10 bags decomposed or air-dried

chicken manure, commercial organic fertilizer, or vermicompost 14 DAT, 1-2kg zinc-sulfate in seedbed

7-10 DAS, and 2-4kg 14-14-14 at 10-14 DAS.

For varieties that mature in 100-110 days, apply 2 bags of 14-14-14 at 0-14 DAT or 10-14 DAS, 2 bags

urea at 18-22 DAT or 24-28 DAS; 2 bags urea and 0.5 bag 0-0-60 at 28-32 DAT or 38-42 DAS.

Varieties that can be harvested in 111-120 days must be applied with 2 bags of 14-14-14 at 0-14 DAT or

10-14 DAS, 2 bags urea at 22-26 DAT or 32-36 DAS, and 2 bags urea and 0.5 bag 0-0-60 at 32-36 DAT

or 48-53 DAS.

Rice maturing in 121-130 days requires 2 bags of 14-14-14 at 0-14 DAT or 10-14 DAS, 2 bags urea at

26-31 DAT or 36-40 DAS, and 2 bags urea and 0.5 bag 0-0-60 at 36-40 DAT or 58-62 DAS.

“Aside from saving money, organic fertilizer application has a long-term benefit as it improves soil

fertility,” Dr. Gina P. Nilo, Bureau of Soils and Water Management (BSWM) assistant director, told

participants who received soil test kits from the Bureau.

Lakbay Palay face-to-face participants also toured around DA-PhilRice‟s Future Rice, Palayamanan, and

Mechanized Model farms where they learned the latest science and technology innovations in rice

production.

To learn more about the discussions, view the videos here: https://www.facebook.com/DAPhilRice.