Kyra

parishricepartner hashtag performance

#parishricepartner is a vibrant TikTok hashtag promoting collaboration, creativity, and community engagement. It fosters connections among partners, encourages sharing experiences, and showcases diverse talents in entertaining, educational, and inspiring content.
Smothered Steak Rice and Gravy! Ingredients: • 2 lbs round steak • 2 lbs seven steak (or any cheap cut of steak) • 1 tsp Britscookin’ Cajun seasoning • 1 tsp onion powder • 1 tsp garlic powder • Mild hot sauce • 1 large onion, diced • 2 green bell peppers, diced • 1 stalk celery, diced • 3 cloves garlic, minced • 1 tsp dried parsley • 1 tsp beef bouillon powder • 6-8 cups water (or as needed for gravy) • Cooked rice (I recommend @Parish Rice —Parish is higher in protein and has a low glycemic index.) Instructions: 1. Season the steak heavily with Britscookin’ Cajun seasoning, Britscookin’ Garlic & Herb, onion powder, garlic powder, Worcestershire sauce, and hot sauce. (I didn’t measure the seasonings here—just sprinkle until it looks like enough.) 2. Heat a heavy-bottomed pot, like aluminum or cast iron, over medium-high heat. Sear the steak until browned on both sides. Remove the steak, place it in a large bowl, and set it aside. 3. In the same pot, add the diced onion, bell peppers, and celery. Stir to pick up the browned bits from the bottom of the pot. Add a splash of water to deglaze. 4. Cook until the onions are soft, then mash the vegetables with a potato masher. (This is what makes the gravy, in my opinion!) Add the minced garlic and cook for about 1 minute. 5. Return the seared steak to the pot, along with any juices. Use the same bowl the steak was in to measure 8 cups of water, then pour it into the pot. 6. Season again with parsley, onion powder, garlic powder, beef bouillon, and Cajun seasoning. 7. Let it simmer with the lid off for about an hour and a half, then cover with a lid and cook low and slow for another hour and a half, stirring occasionally. 8. Serve over freshly cooked rice and enjoy! #creatorsearchinsights #parishricepartner #riceandgravy #cajun
700.6k
Smothered Steak Rice and Gravy! Ingredients: • 2 lbs round steak • 2 lbs seven steak (or any cheap cut of steak) • 1 tsp Britscookin’ Cajun seasoning • 1 tsp onion powder • 1 tsp garlic powder • Mild hot sauce • 1 large onion, diced • 2 green bell peppers, diced • 1 stalk celery, diced • 3 cloves garlic, minced • 1 tsp dried parsley • 1 tsp beef bouillon powder • 6-8 cups water (or as needed for gravy) • Cooked rice (I recommend @Parish Rice —Parish is higher in protein and has a low glycemic index.) Instructions: 1. Season the steak heavily with Britscookin’ Cajun seasoning, Britscookin’ Garlic & Herb, onion powder, garlic powder, Worcestershire sauce, and hot sauce. (I didn’t measure the seasonings here—just sprinkle until it looks like enough.) 2. Heat a heavy-bottomed pot, like aluminum or cast iron, over medium-high heat. Sear the steak until browned on both sides. Remove the steak, place it in a large bowl, and set it aside. 3. In the same pot, add the diced onion, bell peppers, and celery. Stir to pick up the browned bits from the bottom of the pot. Add a splash of water to deglaze. 4. Cook until the onions are soft, then mash the vegetables with a potato masher. (This is what makes the gravy, in my opinion!) Add the minced garlic and cook for about 1 minute. 5. Return the seared steak to the pot, along with any juices. Use the same bowl the steak was in to measure 8 cups of water, then pour it into the pot. 6. Season again with parsley, onion powder, garlic powder, beef bouillon, and Cajun seasoning. 7. Let it simmer with the lid off for about an hour and a half, then cover with a lid and cook low and slow for another hour and a half, stirring occasionally. 8. Serve over freshly cooked rice and enjoy! #creatorsearchinsights #parishricepartner #riceandgravy #cajun
Cabbage Rolls! For this recipe, I use @Parish Rice instead of regular rice. It’s higher in protein, has a lower glycemic index, and is just a better option for my family. Parish is a pantry staple in our house—it’s an easy, healthier choice that fits right into our meals. Ingredients: For the Cabbage Rolls: • 1 large head of cabbage • 1 pound ground pork • 1 pound ground beef • 1 ½ cups @Parish rice • 1 tablespoon dried parsley • 1 tablespoon Cajun seasoning • garlic salt & black pepper (to taste)  • 2 large spoonfuls of tomato sauce (from your sauce) For the Sauce: • 28 ounces crushed tomatoes • 15 ounces tomato sauce • 1 large onion, chopped • 2-3 cloves garlic, minced • 2 tablespoons brown sugar       •     1 tsp Cajun seasoning  • Salt, black pepper (to taste) Instructions: 1. Prepare the Cabbage: Freeze the cabbage overnight and thaw to easily peel off the leaves. Cut the hard stem at the bottom of each leaf into a “V” shape to remove the tough part. 2. Make the Sauce: Sauté chopped onion for 4-5 minutes. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato sauce, brown sugar, and seasonings. Simmer for 10 minutes. 3. Prepare the Filling: In a bowl, combine ground pork, ground beef, dry rice, dried parsley, Cajun seasoning, salt, black pepper, and 2 spoonfuls of the sauce. Mix well. 4. Assemble the Rolls: Place a cabbage leaf on a flat surface. Add a spoonful of the meat mixture to the center, roll it up like a burrito, folding in the sides. Repeat. 5. Bake: Spread tomato sauce in the bottom of a baking dish. Arrange rolls seam-side down, cover with remaining sauce, add water to cover, and bake at 350°F for 1 hour and 20-30 minutes. 6. Serve: Let cool slightly before serving. #p#parishricepartnern#newyearsrecipec#comfortfood
273.2k
Cabbage Rolls! For this recipe, I use @Parish Rice instead of regular rice. It’s higher in protein, has a lower glycemic index, and is just a better option for my family. Parish is a pantry staple in our house—it’s an easy, healthier choice that fits right into our meals. Ingredients: For the Cabbage Rolls: • 1 large head of cabbage • 1 pound ground pork • 1 pound ground beef • 1 ½ cups @Parish rice • 1 tablespoon dried parsley • 1 tablespoon Cajun seasoning • garlic salt & black pepper (to taste)  • 2 large spoonfuls of tomato sauce (from your sauce) For the Sauce: • 28 ounces crushed tomatoes • 15 ounces tomato sauce • 1 large onion, chopped • 2-3 cloves garlic, minced • 2 tablespoons brown sugar       •     1 tsp Cajun seasoning  • Salt, black pepper (to taste) Instructions: 1. Prepare the Cabbage: Freeze the cabbage overnight and thaw to easily peel off the leaves. Cut the hard stem at the bottom of each leaf into a “V” shape to remove the tough part. 2. Make the Sauce: Sauté chopped onion for 4-5 minutes. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato sauce, brown sugar, and seasonings. Simmer for 10 minutes. 3. Prepare the Filling: In a bowl, combine ground pork, ground beef, dry rice, dried parsley, Cajun seasoning, salt, black pepper, and 2 spoonfuls of the sauce. Mix well. 4. Assemble the Rolls: Place a cabbage leaf on a flat surface. Add a spoonful of the meat mixture to the center, roll it up like a burrito, folding in the sides. Repeat. 5. Bake: Spread tomato sauce in the bottom of a baking dish. Arrange rolls seam-side down, cover with remaining sauce, add water to cover, and bake at 350°F for 1 hour and 20-30 minutes. 6. Serve: Let cool slightly before serving. #p#parishricepartnern#newyearsrecipec#comfortfood

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