Best Recipes for Arkansas' and Mississippi's Top Crops

Nov 22, 2017, 09:26 AM

From the Delta to the Pine Belt, Arkansas’ and Mississippi’s diverse lands provide the perfect base for a bounty of crops. Rice ranks at the top of the list for production (Arkansas accounts for 49% of all rice production in the U.S.!), while soybeans, wheat, and corn also rank within the top 10. Though cotton reigns supreme in Mississippi, the Hospitality State also has a bounty of soybeans, rice and corn.

If you’re interested in taking advantage of a little of what Arkansas and Mississippi have to offer this Thanksgiving, consider taking some of their top crops from farm to plate. Take a look at our favorite recipe for each crop:

Rice: Cheesy Broccoli and Rice from our local Delta Blues Rice Producer:


  • 2 T. Olive oil

  • 1 T. Butter

  • 3 Small shallots, diced

  • 2 Cloves garlic, minced

  • 1 cup uncooked Delta Blues Long Grain White Rice

  • 1 cup mushrooms

  • 2 cups broccoli, cut into bite-sized pieces

  • 2 cups chicken broth

  • ½ cup heavy cream

  • ½ cup dry white wine, optional; if omitting the wine, add an additional ½ cup chicken broth

  • 1 tsp. salt

  • Fresh ground pepper

  • 1 ½ cups shredded sharp cheddar cheese


  1. Heat butter and olive oil over medium heat in a large skillet. Sauté shallots in olive oil over medium heat until tender.

  2. Add uncooked rice, mushrooms and garlic. Sauté for 3 or 4 minutes.

  3. Add liquids and bring to a boil. Lower the heat, cover, and simmer for around 12 minutes.

  4. Add broccoli and seasonings, stir, and cook another 15-20 minutes or until rice and broccoli are finished.

  5. Stir in half the cheese and top with remaining cheese. Remove from heat and serve.

Note—If liquids absorb before rice and broccoli are fully cooked add additional warmed chicken stock ¼ c. at a time.

Soybeans: Basil and Black Soybean Hummus


  • 2 cloves garlic

  • 15 oz. black soybeans, drained and liquid reserved

  • 2 Tbsp. minced onion

  • Scant ¼ cup lemon juice

  • 2 Tbsp. organic roasted tahini (sesame butter)

  • 3 Tbsp. basil (could use cilantro, too)

  • 1 tsp. cumin

  • 1 tsp. brown rice vinegar

  • ¼ tsp. cayenne, or to taste

  • ½ tsp. salt

  • 1 Tbsp. extra virgin olive oil

  • ¼ cup scallions, finely chopped for garnish


  1. Pulse garlic in food processor. Add remaining ingredients, except the scallions, in a food processor, adding about 3 Tbsp. of the reserved bean liquid until it reaches desired consistency. Puree until smooth.

  2. Garnish with scallions. Serve with pita, chips, and/or crudités or spread generously on a sandwich with cucumbers and/or tomatoes.

Wheat: Whole Wheat Blueberry Muffins


  • 2 ¼ cups whole wheat flour

  • 1 cup brown sugar

  • ¾ teaspoon salt

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon, optional

  • 1 cup blueberries, fresh or frozen

  • 1 teaspoon vanilla extract

  • ⅓ cup vegetable oil

  • 1 ½ cups buttermilk or plain (not Greek) yogurt

  • Cinnamon-sugar or coarse white sparkling sugar for topping, optional


  1. Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

  2. Whisk together all of the dry ingredients, including the blueberries.

  3. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.

  4. Pour the liquid ingredients into the dry ingredients, stirring just to combine.

  5. Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

  6. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.

We are dedicated to supporting the agricultural communities in both Mississippi and Arkansas. Stop by one of our 15 AgUp locations today to test drive a tractor or find out how to get started in farming. We’d love to make you a part of the Mississippi Ag and Arkansas Ag customer family!
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