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!

Best Chicken Curry- Serves 4

4 tablespoons butter

1/4 cup minced yellow onion

1 tablespoon garlic powder or fresh garlic

2 small apples, finely chopped

2 carrots, finely chopped

3 tablespoons all purpose flour

1 1/2 cups chicken broth

1/2 cup half-and-half

1/2 teaspoon salt

4 tablespoons curry powder

1/8 teaspoon cayenne pepper

2 cups cubed chicken

Melt butter in skillet over medium-high heat. Add onion, apple, garlic, and carrots. Cook ten minutes, until tender

Blend in flour. Add chicken broth and half -and-half, and cook, stirring constantly, until sauce thickened, about five minutes.

Stir in salt, curry, and cayenne. Add chicken. Cook, covered over low heat for ten minutes.

Serve with rice and condiment of plain yogurt, chopped cucumbers, and green onions.

Congratulations! Rebekah Beene of Arkadelpheia, AR !

Our January 2008 Contest winner!

Wild Rice Comfort Pie

Ingredients:
1 9" pie shell, unbaked
1 Tbsp. extra virgin olive oil
1 red bell pepper, finely chopped
1 purple onion, finely chopped
1 cup cooked wild rice, drained if necessary
4 eggs
1 cup sour cream
1 Tbsp. Dijon mustard
½ tsp. pepper
2 cups shredded Swiss cheese
¼ cup grated Parmesan cheese

Preparation:
Bake the pie shell at 400 degrees for 5-8 minutes or just until crust
begins to brown. Set aside. In medium skillet , sauté red bell pepper and
onion in olive oil until tender. Add cooked and drained wild rice to
skillet. Set aside.

Combine eggs, sour cream, mustard and pepper in medium bowl and beat well
with wire whisk until blended.

Sprinkle half of the Swiss cheese over the pie crust. Spread the wild rice
mixture over the cheese. Pour the egg mixture over the top and sprinkle
with remaining cheese. Sprinkle with Parmesan cheese on the very top.

Bake at 400 degrees F for 30-35 minutes or until filling is puffed, set
and golden brown around the edges. Let stand for 10 minutes before
cutting. Makes 6 generous servings.

NO CONTEST ENTRIES: FEBRUARY, MARCH 2008!

Wild Rice Shrimp Florentine Quiche with Lemon Topping

2 Packages of Fully Cooked FRWR
4 TBSP Basil Pesto
1 Cup Asiago Cheese, grated
1 Cup Baby Spinach Leaves
4 Eggs
1 2/3 Cups of Plain Yogurt
1/4 tsp Salt
1 tsp Pepper
1/3 Cup Green Onions, chopped
1/2 Cup of Cooked Shrimp, chopped
1/3 Cup of Lemon Curd
2 TBSP Lemon Zest

In a medium mixing bowl add the 2 packages of
FRWR Fully Cooked Wild Rice, 4 TBSP Basil Pesto,
and 1/2 Cup of grated Asiago Cheese. Mix well ,
turn into a 9" Pie plate or Quiche dish. Spread evenly
over bottom and sides forming a crust. Place this in a
350 degree oven for 15 minutes to set. Then remove from
oven and set aside.
In another medium mixing bowl add the 4 eggs, 1/3 cup of
Plain Yogurt, 1/4 tsp of Salt, 1 tsp of Pepper, 1/3 Cup of
Chopped Green Onion and 1/2 Cup of chopped Cooked
Shrimp. Mix well together and turn into the prepared Wild
Rice prepard crust. Place in the 350 degree oven for
40 minutes, then sprinkle the remaining 1/2 Cup of grated
Asiago Cheese to the top of Quiche and return to oven for
another 20 minutes. Test for doneness with a toothpick
or knife tip when dipped into center of Quiche comes out
clean. Allow to set for 5 minutes before serving.

In a small sauce pan add the remaining 1 Cup of Plain
Yogurt, 1/3 Cup of Lemon Curd and 2 TBSP of Lemon Zest.
mix well and heat through, about 3-5 minutes. Stir often.
Serve as topping for Quiche.!
Serves 6-8