So remember that chicken I roasted in a tagine last week?
Well, after we ate most of the meat heated up again, I decided to make a chicken soup from the carcass, as I always do. Homemade chicken soup is just amazing stuff and a really easy way to get even more out of your whole chicken. One whole chicken usually is 4 or 5 meals for us, including the soup, a pretty good deal, when a nice free range, organic whole chicken is about $7- $8 – making it about .75 cents a meal…
Well it just so happened that the same day I set out to make my chicken soup, I got another package in the mail from FromTheFarm.com , the awesome company that is sponsoring one of our March and April giveaways on The Foodie Blogroll . For details on this giveaway, click here
This package was from Koda Farms, which is a family farm and the oldest continuously run rice farm and mill in California. All facets of production are managed by members of the Koda family from growing and harvesting to milling and packaging.
They are well known for their Heirloom Kokuho Rose – Japanese style, medium grain rice. To this day they maintain their own seed program to preserve the purity of this heirloom rice strain. It is slow to mature, low in yield and tall in stature, making it a true heirloom. To plant this strain of rice every year requires a three year commitment to merely produce the seed. Koda Farms is also known for their Sho-Chiku Bai brand – which is a sweet rice.
In their own words, “One could aptly summarize that rice is our life”. They can trace back their rice growing ancestry back to the 1600’s in Japan. So it is more than their livelihood, it is the continuation of a family legacy and the preservation of their cultural heritage.
They are big on quality control, making sure that even in the processing, the entire rice drying and milling facility is cleaned of rice grains whenever production changes from one rice variety to another. They are also certified organic and all products are also certified kosher.
Besides these two rice varietals I also received three varieties of Organic Nirvana Heirloom Organic Rice and Grains. Each box contains artisan blends of certified organic, all natural ingredients in which whole brown rice is combined with other healthy and nutrient-rich grains and seeds. These rice mixes are prefect for vegetarian, vegan and macrobiotic diets. I wanted to add one of these rice and grain mixes to the soup. So I decided to use the California Whole Grain Goodness which contains heirloom brown rice, pearled barley, millet, oat berries, quinoa and rye berries.
I make my chicken soup the same way I make everything else – by seeing what is on hand and needs to be used up and using it. First I sauteed some onions, a few small red potatoes and garlic with some frozen peas and corn. Then I added the chicken carcass to the pot, covered it with water, and then added some vegetable bouillon (liquid variety). I also added salt and pepper and a few dashes of some Scotch Bonnet cooking sherry we got in Jamaica when we were on our honeymoon. I let it all simmer for about an hour. Then I added a cup of the California Whole Grain Goodness from Koda Farms, and let it cook another 20-30 minutes or so, until the grains were nice and tender.