Carolina Gold Rice from Anson Mills

As GourMay readers are aware, I have been extolling the benefits of heirloom grains from Anson Mills for quite some time. I first came across this lovely company while listening to Sean Brock (Husk Restaurant in Charleston) explain the benefits of dining on naturally produced products. In this fascinating and short clip from the same show (“Mind of a Chef,” narrated by Anthony Bourdain), the history of rice in America is explained.

 

I relish “real” food with “real” taste and I applaud Glenn Roberts of Anson Mills for bringing back these heirloom grains which make such a difference in our dining experience. I encourage all readers of GourMay to visit the Anson Mills online retail store and experiment yourself with the difference that a grain of rice makes. Good taste never tasted so good!  I realize that Anson Mills does not have the slickest eCommerce website, but do try the Carolina Gold Rice, the grits, the farro (delicious) and the Sea Island red peas.

Bogey Pinson is trying the Polenta di Riso with braised squid and mussels. Found below is the recipe for “Simple Buttered Polenta di Riso,” which is a component of David’s more elaborate dish.

Anson Mills Simple Buttered Polenta di Riso

 

Description and Getting Prepared

In rice polenta, we see Carolina Gold telescope down into the finest granularity this side of flour, while carrying the unmistakable clean, sweet flavor that bespeaks its lineage. Serve with fish or vegetable stews. For this recipe, you will need a heavy-bottomed medium saucepan (preferably one with flared sides), a wooden spoon, and a whisk.

Anson Mills Polenta di Riso

Ingredients

  • 1 cup (7 ounces) Anson Mills Carolina Gold Polenta di Riso
  • 4 cups spring or filtered water
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons finely grated Parmesan Reggiano (optional)

Preparation

Place the polenta and water in a heavy-bottomed medium saucepan (preferably one with flared sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, 10 to 15 minutes. Whisk in the salt, pepper, butter, and Parmesan, if using. Serve hot. (To keep the polenta hot for up to 30 minutes before serving, transfer it to a bowl, cover, and set the bowl over a saucepan of barely simmering water. If necessary, thin the polenta with hot water before serving.)

Thanks Glenn for helping to restore “food culture” in America one grain at a time.

Carolina Gold Rice and Anson Mills

I think it is certainly clear that a “food revolution” is now underway in the United States as more people begin to consider the authenticity of the food they ingest.  I think this is a good thing, although the major conglomerates – aided and abetted by our totally corrupt government – seem to believe that “real”  food and healthy consumers would have a detrimental impact on the bottom line of corporate America.    Let’s face it, you know something wrong in D.C.  if pizza is a vegetable and therefore suitable for school lunches.

We have had the good fortune of living in countries where people cared about the food they ate.  Granted, there often wasn’t much to eat, but the citizens of these countries had the good sense to eat what was in season (lower prices) and seemed to achieve a healthy diet based on feeding the body what it actually needed rather than what it artificially craved.  I credit Thérèse for being a step ahead of the game when it comes to shopping for fresh organic vegetables and fruits in many markets around the world.

I mentioned earlier that we are watching this delightful program on PBS called “Mind of a Chef” which features Sean Brock of Husk restaurant in South Carolina.    In one delightful segment, Sean discusses the history of pre-industrial grains which has led Anson Mills to recapture the taste and authenticity of Carolina Gold Rice.  Found below is an excerpt of that segment narrated by Anthony Bourdain:

Now I don’t know about you, but the taste of heirloom grains and food products in general is something that truly connects one to the land and rewards those seekers of non-engineered foods with authentic tastes that are as meaningful today as they were during the times of our grandparents.

Why settle for food produced in laboratories when you can purchase the real deal from Anson Mills? This is certainly a cause I can support.

Heritage Grains from Anson Mills

As Gourmay readers are aware, I bemoan the way our scientists have tinkered with Mother Nature to genetically re-engineer our food. I am quite sure that these re-engineered foods taste differently – if they have any taste at all – and Monsanto’s scientists are busy altering the food chain in ways we surely don’t understand.

As such, I was most pleased to discover Anson Mills in South Carolina which is re-introducing pre-industrial grains, particularly Carolina Gold Rice. I first discovered Glenn Roberts of Anson Mills when he was discussing the growing and harvesting of grains on a delightful show (Mind of a Chef) with Sean Brock of Husk Restaurant.

Found below is an interesting interview with Glenn Roberts on how and Anson Mills is helping to re-introduce authentic grains into the American diet.

We thank Glenn Roberts and the farmers of South Carolina. From this day forward, I will be buying my grains from Anson Mills and I hope other Gourmay readers will do likewise.