Harvest Grain Dish


Gordon Ramsay’s Spicy Fried Rice Recipe from Indonesia

Video taken from the channel: Gordon Ramsay


Primitive Skills: How to Harvest Rice?

Video taken from the channel: Primitive Skills


2020 Louisiana Rice Harvest 4K

Video taken from the channel: Aerial Ag


6 Easy Instant Rice Recipes Golden Harvest Lunch Box or Wedding Rice Recipes Chitrannam

Video taken from the channel: Vahchef VahRehVah


月儿圆圆,稻米飘香,正逢农家收谷忙Full Moon, Fragrance of Ripe Rice, Farmers Busy Harvesting Crops | Liziqi Channel

Video taken from the channel: 李子柒 Liziqi


FreshFast Warm Harvest Rice

Video taken from the channel: Fresh Fast


Harvest Rice

Video taken from the channel: Joanna Cismaru

Directions Step 1 Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Step 2 Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and Step 3 In medium skillet, melt butter over medium-high heat. Ingredients 1/2 cup almonds, slivered 2 cups chicken broth 1/2 cup brown rice, uncooked 1/2 cup wiled rice, uncooked 3 tablespoons butter 3 onions, sliced into 1/2-inch wedges 1 tablespoon brown sugar 1 cup dried cranberries 2/3 cup fresh mushroom.

5 star values: 280; 4 star values: 64; 3 star values: 24; 2 star values: 11; 1 star values: 3; 382 Ratings; 307 Reviews; 15 Photos; 1/2 cup slivered almonds; 2 cups chicken broth. Ingredients ½ cup slivered almonds 2 cups chicken broth ½ cup uncooked brown rice ½ cup uncooked wild rice 3 tbsp. butter 3 onions, sliced into ½ inch wedges 1 tbsp. brown sugar 1 cup dried cranberries 2/3 cup fresh sliced mushrooms ½ teaspoon orange zest Salt and pepper to taste. Toast at 350°F (175°C) for 5 to 8 minutes. 2. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.

Harvest Rice Chock-full of raisins, apples and veggies with a touch of cinnamon, this comforting rice dish has real autumn appeal. For crunch, Nancy Jensen of Hamilto. Harvest Rice Dish.

Reviews: Pattycake 137 8 December 01, 2006. I’ve been making this for at least a year now & it’s our very favorite rice dish. This week my son said, “Mom, this rice is bangin'” (His highest praise.) I use 1 cup uncooked white Basmati rice (which is nutty) to 1/2 cup wild rice. Ingredients 4 to 5 cups diced cooked chicken 1 cup chopped celery 2 tablespoons butter 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 2 cups chicken broth 1 jar (4-1/2 ounces) sliced mushrooms, drained 1 small onion, chopped 1 cup uncooked wild rice. Rice is a staple in Southern kitchens because it’s easy to cook, quick to make, and extremely versatile.

There are so many varieties of rice, so your dinner can take any flavorful direction. Whether you want Asian-inspired shrimp fried rice, Southwest chicken and rice bowls, creole seafood jambalaya, or Southern chicken bog, rice. Set aside rice and nuts. Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.

Combine with rice and put back in the squash shells. Sprinkle with walnuts.

List of related literature:

One brilliant southern Chinese adaptation to this restriction was the invention of the cuisine of the wok, where a minute or two of fierce heat was all that was required to cook the vegetables, eels, fish, frogs, edible rats, and dried oysters which accompanied the main dish of rice.

“Since Eve Ate Apples Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea” by Margaret Visser
from Since Eve Ate Apples Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea
by Margaret Visser
Grove Atlantic, 2010

Throughout Thailand, farmers offered food to the Rice Goddess to ensure the survival of seedlings upon transplant.

“Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia” by Christopher Martin Cumo
from Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia
by Christopher Martin Cumo
ABC-CLIO, 2013

For smaller grains, like rice and millet, we cook them with a measured amount of water in a covered pot over low heat, using either the absorption or the pilaf method (however, we have a unique oven method for cooking brown rice;).

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Thus, the rituals of the folk and the imperial court that involve rice mark the growth cycle: planting rice seeds, transplanting seedlings, and harvesting.

“Rice as Self: Japanese Identities through Time” by Emiko Ohnuki-Tierney
from Rice as Self: Japanese Identities through Time
by Emiko Ohnuki-Tierney
Princeton University Press, 1994

Winnowing to remove the chaff is traditionally done by tossing the rice from rattan trays.

“Cereal Grains: Properties, Processing, and Nutritional Attributes” by Sergio O. Serna-Saldivar
from Cereal Grains: Properties, Processing, and Nutritional Attributes
by Sergio O. Serna-Saldivar
CRC Press, 2016

After harvest the rice is threshed and cleaned to separate good grain from straw and immature seeds, before being bagged up for transport and processing.

“Climate-Smart Food” by Dave Reay
from Climate-Smart Food
by Dave Reay
Springer International Publishing, 2019

A quick dip in ethanol, followed by a soak in bleach and a spray of sterile water protects the rice embryo from contaminants in the air—bacteria and fungi that are harmless to humans but can kill the delicate rice cells.

“Tomorrow's Table: Organic Farming, Genetics, and the Future of Food” by Pamela C. Ronald, Raoul W. Adamchak
from Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food
by Pamela C. Ronald, Raoul W. Adamchak
Oxford University Press, 2017

This was the time to harvest millet and plant rice.

“Samurai Road” by Lawrence Winkler
from Samurai Road
by Lawrence Winkler
Lawrence Winkler, 2016

The rice is then harvested and threshed by hand.

“Asia in Western and World History: A Guide for Teaching” by Ainslie Thomas Embree, Carol Gluck, George Sansom Professor of History Carol Gluck, Project on Asia in the Core Curriculum of Schools and Colleges (Columbia University)
from Asia in Western and World History: A Guide for Teaching
by Ainslie Thomas Embree, Carol Gluck, et. al.
M.E. Sharpe, 1997

This will cook more quickly if you use Volcano or Mekong Flower rice.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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  • I salute you, sir. As an Asian I think you actually made fried rice looks more appetizing than the usual. The colour is really showing the flavour.

  • amazing amazing sir u made us lalchi when u taste at the end of preparation thank u sir for sharing such a mouthwatering dishes one word would like to say VAHREVAH sirji

  • I dont know how much times i will watch this video…so inspiring energetic,her hard working & also soft satisfying music that relaxes mind too much…hatts of to that girl..stay blessed always..
    Love from Pakistan ❤

  • Super sir… Total recipe s…I’m following and I’m all soo cocking vey well sir..nice sajeshions sir..I’m A big fan off you Sir… super test all foods

  • I’m the Philippines and this video of yours remind me of my place soon much…… too many great memories….. back then we don’t have electricity, we play hide and seek when the moon light is bright, we go to forest with other kids in my neighborhood to swim in the waterfalls, we shower in the rain..and lots lots more…:)

  • So beautiful scene.
    My Korean age is 58 years, and I never know exactly how rice is made by people.
    This moving picture shows all about life and rice farming and value of labour.
    Finally, this girl cooked with harvest rice by herself. Very nice video.^^

  • Sir you are simply super and joyful it’s just your ways of cooking it’s more of your presentation that capture my interest good luck sir pls give more vegetarian dishes simple and tasty Om Sai ram.

  • thank you so much…i never see how they harvest rice..im a fking city human who buy rice on supermarket….future is primitive technology.not nasa not google not facebook or tesla motor…you are a pure natural genius 😉

  • as a filippino child i wasnt shown how to do this but always wondered how to do it but i never asked how what i said probably made no sense

  • The water is what keeps the weeds from growing, right? No herbacides or hoeing needed? Are the fish stocked for a reason, or did their egg just hitch a ride on a bird?

  • Lets see. It takes about 74 pounds or 34 kilograms of rice to feed one person for one year. It’s hard to estimate from a video. Does he have enough with this one planting?

  • 3:15 why did she stay up all night at the field? Can someone tell me the reason for that? Was she guarding the rice from something during the night?

  • she worked so hard… so good, she went through a hardship period at the very young age, because father died when she was young and step mother did not treat her well. she had to do all the farming work herself. some other people can make the same kind of video but they can not make the same attitude or spirit, she had a unique growingup experience, which can not be replicated

  • Sir, whenever I see you in cooking shows I just wait for the climax scene because you heartfully enjoy the food. That’s the reason I like your cooking shows.

  • Thank you so much for sharing the recipe, and sir I am big fan of you, your cooking style is so easy and great which help me a lot

  • I thought you would be making some ruts when harvesting rice because the fields were flooded earlier but I’ve harvested any just corn, beans & wheat

  • Uncle Roger: This fried rice uncle Roger approve. First, he use to Wok which has the Wok Hay, then he cook the fried rice with leftover food, uncle roger very happy. He no use msg but he got the rendang, full of flavour and same level as msg.

  • I am so glad! he did it like indonesian people make fried rice with the based seasoning is sambal. The rendang paste is optional. And that is our way to make fried rice, we usually mix the base seasoning with another dish seasoning which we have in our home, such as rawon paste, curry paste, or if we dont have it, just skip it and go with only sambal. ❤️ ��

  • Is nobody going to mention his busted up tattered shirt? He should take the grain to market to buy a new shirt, or at least borrow the loom from the weaver!

  • Love your videos, learnt making biryani from you. Thanks for that. Love the wok you are using in the video. Where can I get a good one in budget? Thanks for the lovely videos, god bless. Stay Safe sir.

  • Sir, it was delight watching your videos and some of them I have tried too. Please do some videos for diabetic people too Tasty, spicy and healthy food ����

  • Am the one who always wants to checkup with tasty and variety of flavour and experience the delicious foods..i really great pleasure to have you chef..those simply and easy…

  • Hello chef, thank you so much for your awsome recipes! In the coconut rice, should the chana dal be first soaked into water before cooking or not?

  • Asian approved:
    WOK tick
    suggesting adding more leftover food tick

  • She is beautiful,strong,brave,fighter, hard working,natural,simple, inspiring…I mean she is definitely God’s special creation….how can a person be so inspiring in every possible way

  • All the dislike �� people are the city girls or guys that never know the true about being farmer like live outside ot city n have to work hard for themselves

  • am i the only one that felt he cook in rushly. i mean really really fast, he even clean the plate just like that. Idk why he kinda rush.. usually he didnt rush as fast as this one but… Like he cook it for someone who is going to die. So fast, im curious about what gordon ramsay think about using leftover rice.. did he like it or no using leftover rice?

  • Rice is a very labor intensive crop, but it’s yield per acres in terms of calories is very high. A cup of dry rice is over 700 calories, each cluster of stalks looked like around a cup.
    There was a farmer in India who harvested 22 metric tons of rice from just 1 hectacre (2.471 acres) using SRI techniques (less chemical fertilizer, more efficient water usage, promoting soil organisms)

  • If only tuition fee for chef school are much cheaper i would pursue my dream to make dishes that i can share to many people but i guess i will wait to try in my next life

  • Sio wanawake baadhi wa kitanzania kujikalia kujiangalia matako kumbe mungu aliujua umuhimu wa mwanamke anauwezo mkubwa wa kufanya kazi na kujitoa kweli umasikini nawapongeza sana China mmepiga hatua kubwa sana

  • Good morning sir
    Hats off
    Great job
    One request please greet as
    Salam Alaikum
    Not salam walaikum which is wrong
    Hope u will accept my humble request
    Jai jai telangana.

  • Jesus you think he’d make it easier.like building the thing a little higher where he holds the rice after he hits it in it put a way so it can tip into a bag or something.. he’s doing more work than he needs to

  • I strented 3 fly by’s. The first being Sloan. Second I trended it with a bit of kleagan but by the third I hit a sonter that stream lines into a killbegotten streen finner. Still unamused by my outcome I triggent the fill torn and came up with a new way to dance.

  • soo beautiful, I’ve never seen rice harvested
    gosh mankind is so full of skill and art
    after this is harvested, I create such beautiful dishes full of natural flavor
    the whole picture is really beautiful

  • Six seven years back I started to look for Indian cooking recipes and I found you. Thereafter, come across many channels….no doubt I have other options too BUT Sir I don’t have any option for you. You will be always number 1 for me. Your cooking style is perfectly blend of authentic and modern skills. I always had interest in cooking and wanted to make a career in it…..but due to some reason I couldn’t but whenever I see you I feel…..I wish I had done something in cooking you would have been my Guru.

  • How the heck do they get all these cameras if they are surviving, and how do they post these vids too in so confused not hating its pretty cool just confused.

  • Thank you so much for sharing the recipe, and sir I am big fan of you, your cooking style is so easy and great which help me a lot

  • unpolular opinion: Gordon Ramsay want to roast Jamie Oliver with his Rendang Fried Rice XD. And of course he want Uncle Roger commenting his “Nasi Goreng Rendang”

  • Why did i never see a worm in all her videos working with soil? I love nature and farming is so amazing for me but I cannot stand the worms.

  • Supèr mouth watering delicious recipes…. sure, I am eagerly waiting to try this amazing varieties and enjoy with my family… Thankyou sir������

  • All good like Asian but why you fry the spring onion so early����. We Asian use it for garnishing. Overall better than Jamie’s ��✌��

  • Sick, i absolutely love rice farming, could u do a video on pivot rice (if there are in your region) with a bit of information like yield comparisons, something I can’t find any up to date info on.

  • i could easily spend an entire day watching these videos….so calming & heart-warming to watch all the hard work going in to see the food being grown and then prepared. i especially like the end when the family all sit together and eat, beautiful to watch.

  • When I saw him fried that “nasi goreng”, I was not feel hungry… Idk why??

    I felt “breathtaking” which is in Indonesian = “nyesekk…”

    Ps: masak berasa kayak joging, sesak nafas… Wkwkwk

  • Hey guys how are you I hope you are all well.i m proficional chef I want to share my cooking experience with you all there for plz subscribe my you tube channel thank you so much ��❤️�� love you all❤️❤️

  • At 2:00 is he just trying to not step on the plants or are there venomous snakes wherever this is or something? I’m not afraid of snakes, but I can admit that I’d be afraid to walk in that barefoot if I knew dangerous one could be in there.

  • Agreed to Gordon about that rice, taste and textures is different from other white rice I ever eat. You’ll know it’s perfect to be used for Nasi Goreng if you try to cook it yourself.

  • Where’s the garlic? The shallot?
    Oh Gordon. U can’t make nasi goreng without that.
    That’s the heart of nasi goreng! Especially for my mum. If my mum is there, she’s gonna beat you with her stool. A thick and heavy wood stool