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Fall
River Wild Rice Recipe Contest
Do you have a
wild rice recipe your fiends and family beg you to make? Submit your
recipe in our monthly contest and you could win a Fall River Wild Rice
Gift Set. Your recipe could even be featured on our recipes page!
E-mail your recipe to: recipecontest@frwr.com Don't
forget to include your name and address!! Congratulations!
Ron
Whiteley of
Rotonda
West, Florida! Our
October 2008 Contest winner!
Ron’s
Sea Scallops with Apples
Ingredients:
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2 lbs of large sea scallops
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1.5 Cups of Fall River Wild
Rice
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3 Apples. (Any type you like)
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12 ounces of Crab Meat
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1 Lb of Small Salad Shrimp
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2 Tablespoons of Fresh Sweet
Basil
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2 Tablespoons of Fresh Rosemary
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2 Tablespoons of fresh Sage
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2 Tablespoons of Butter
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2 Tablespoons of Olive Oil
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1 Medium Onion
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2 Sweet Bell Peppers
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3 Cups of Apple Juice
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1 Cup of White Wine (Pinot
Grigio is nice)
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1 Package of Hollandaise Mix
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1 Lime
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A Large Skillet Pan
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A small pot, 1 qt
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A medium, 2 qt pot
Chop
the herbs into small pieces, about one quarter inch.
Chop
the peppers and onions into about one quarter to one half inch pieces.
Core
and peel the apples, cut into about one quarter to one half inch pieces.
Place
the rice, apple Juice and one of the chopped apples in the medium pot and
bring to a boil. Let simmer until rice is done.
Place
the Olive Oil, butter, herbs, peppers, onion, Crab Meat, Shrimp and two of
the chopped apples in the skillet on medium heat.
Stir and add Scallops and white wine.
Cook until the Scallops are done, about 5 minutes.
Remove
the Scallops and set aside.
Prepare
the Hollandaise in the small pot according to package directions, squeeze
the juice from the lime and add the juice to the mix.
When
the rice is ready place it on a large platter, top it with the Scallops.
Increase
the heat on the skillet until the mixture begins to thicken, add wine as
needed. Stir in the
Hollandaise and pour over the Scallops and Rice.
Serve
with a fruity white wine, Ballet of Angels is a good choice.
Serves 6
No Contest
Entries for the months of November or December.
Congratulations!
Cherie
Savage
of
Grass
Valley, Ca! Our
January 2009 Contest winner!
Coconut Wild Rice Pudding With Crackled Top
2/3 cup raisins
4 Tb brandy
2 eggs, beaten
1/4 tsp salt
1/2 cup pure maple syrup
1/2 tsp cinnamon
1 1/2 tsp grated lemon peel
1/8 tsp nutmeg
1/8 tsp cloves
2 tsp coconut extract
2 cups well stirred coconut milk, scalded
1 - 10.5 oz. pkg Fully Cooked Fall River Wild Rice
3/4 cup fully cooked basmati rice
Topping:
1/3 cup sugar
whip cream, if desired
Preheat oven to 350 degrees. Soak raisins in brandy until soft,
drain and set aside.
Combine eggs, salt, maple syrup, cinnamon, grated lemon peel, nutmeg,
cloves, and coconut extract
in a buttered 2 quart casserole. Combine scalded coconut milk,
Fall River Wild Rice and basmati
rice. Stir into egg mixture, then stir in raisins. Bake
uncovered for 30 minutes, stir then bake another
30 to 45 minutes or until knife inserted in middle comes out clean.
Topping - Sprinkle sugar over cooked pudding and brown quickly under
broiler until carmelized. Serve
hot or cold with a dollop of whipped cream on top if desired.
Congratulations!
Linda
Heyn
of
Millport,
Al! Our
February 2009 Contest winner!
Mom's
Wild Wild Rice 1 cup uncooked wild rice
1/4 cup butter
1/2 cup slivered almonds
1 ( 10 oz.) box fresh button mushrooms, chopped
4 green onions, chopped
3 cups chicken broth
1/2 cup chopped dried apricots
Wash and drain wild rice. Melt butter in large skillet. Add
rice,
almonds, mushrooms , green onions, and apricots. Cook and stir over
low heat for about 20 minutes or until almonds are golden brown.
Pour rice into ungreased 1 1/2 quart casserole dish. Heat chicken
broth to boiling and stir into rice mixture. Cover tightly and bake
at 325 for 1 1/2 hours or until liquid is absorbed.
Congratulations!
Aurélie Paré ! Our
March 2009 Contest winner!
Wild Rice Foccia
Foccia is a popular Italian flatbread that can be served alongside a
variety of different main dishes. Here, a risotto-like mixture of wild
rice and brown rice is cooked up, pressed into a pan, seasoned, and baked
in order to make a tasty foccia lookalike that is healthy, gluten-free,
and easy to make. My family loves it when I make this dish and it takes
the cake when compared to plain cooked rice, yet it takes little more
effort to make. Perfect for quick weeknight dinners and for special
occasions.
Ingredients:
1/2 cup dry fancy Fall River Wild Rice
1/2 cup dry brown rice
2 cups vegetable broth
2 tbsp cashew butter (Tahini, a seed butter made from sesame seeds, can be
used in place of cashew butter in the case of nut allergies)
1/2 tbsp olive oil
1 tsp dried rosemary
Black pepper and salt to taste
In a medium-sized pot, mix the wild rice, brown rice, broth, and cashew
butter. Bring the mixture to a boil over high heat, then lower the heat to
low, cover the pot with a lid, and let the rice simmer for about 25
minutes or until all the liquid is absorbed. Meanwhile, preheat the oven
to 350 degrees F/175 degrees C.
Transfer the cooked rice mixture to an oiled 8 x 8 pan and firmly and
evenly press it into the pan using a spatula. Brush the top of the rice
with the olive oil, sprinkle with the rosemary, and season to taste. Bake
in the preheated oven for 15 minutes. Slice the "foccia" into
squares using a spatula. Serve and enjoy! Makes 6 servings.
Copyright 2009 by Aurélie Paré
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