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Wild
Rice Artichoke Salad |
Ingredients:
2
Cups
1 Cup
1/4 Cup
1/4 Cup
1/4 Cup
1/4 Cup
1/4 Cup
4
1/2 tsp.
1 Tbsp.
1 tsp.
1/4 tsp.
4
2 Cups
1 2/3 Tbsp.
1 2/3 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
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Cooked Fall River Wild Rice
Cooked White Rice
Golden Raisins
Dried Apricots, cut into strips
Pineapple Chunks
Toasted Almonds
Chopped Mint
Green Onions - thinly sliced
Orange Zest
Orange Juice
Salt
White Pepper
Medium Artichokes
Curry Dressing:
Mayonnaise
Lemon Juice
Soy Sauce
Curry Powder
Onion Juice
Chutney, coarsely chopped
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Cooke
Fall River Wild Rice and white rice separately, according to package
directions. Combine and cool completely. Fold in raisins, apricots,
pineapple, almonds, mint, green onions, orange zest, orange juice, salt
& pepper: set aside. Trim stems from artichokes and gently boil
in 3 quarts water (salt, oil, lemon juice and other seasonings may be
added to water if desired) for 20 - 30 minutes or until petal near center
of artichoke pulls out easily. Drain & cool completely.
Remove outside petals from each artichoke, spreading them on individual
serving plates to form a flower like effect. Scrape fuzzy choke out
of each artichoke and discard. Dice artichoke hearts and add to
salad mixture. In separate bowl, combine all dressing ingredients;
blend well. Evenly divide salad mixture and place in center of
artichoke petals. To serve, pass dressing for salad. Dressing
can also be used as a dipping sauce for artichoke petals.
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Sole
with Shrimp on Wild Rice |
Ingredients:
2 1/2
Cups
6 Cups
2 Cups
1/2 Cup
14 oz.
1/2 tsp.
1/4 tsp.
1/2 tsp.
1 Tbsp.
20
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Uncooked Fall River Wild Rice
Dry White Wine
Water
Double Heavy Cream
Sour Cream
Raw Peeled Shrimp
Salt
Freshly Ground Pepper
Lemon Juice
Snipped Fresh Dill
Sole or Plaice Fillets (3oz each)
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Simmer
Fall River Wild Rice in water and 4 cups of wine for 50 minutes or until
tender. Boil off any remaining liquid. Reduce heat; add cream
and shrimp. Cook, stirring constantly, until shrimp are pink.
Season with salt, pepper, lemon juice and dill; set aside and keep
warm. Roll fillets and poach in remaining wine approximately 10
minutes. Make beds of wild rice mixture on serving plates, top each
with two fillet rolls and serve with a side salad. 10 servings
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Chicken Wild Rice
Salad |
Ingredients:
2 1/2
Cups
4 Cups
2 Cups
2 Tbsp
2/3 Cup
10
1 lb.
1 lb.
1/2 lb.
30
6 Tbsp
4 tsp
4 tsp.
3/4 Cup
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Uncooked Fall River Wild Rice
Dry White Wine
Water
Each, Minced Fresh: Tarragon and Chervil
Sour Cream
Skinned, Boned Chicken Breast Halves
Trimmed Asparagus, Cut into 2 inch pieces
Snow Peas, Strings Removed & halved
Fresh Washed Greens e.g. Arugula or Frisee
Walnut Halves, Toasted
Dressing
White Wine Vinegar
Dijon Mustard
Minced Shallots
Olive Oil
Salt to Taste
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Preheat oven
to 350 F. Simmer wild rice in wine and water 50 minutes or until
tender. Boil off any remaining liquid. Combine herbs and sour
cream; spread on chicken and place in greased baking pan. Bake
approximately 20 minutes. If desired, pass under broiler the last 5
minutes; set aside. Blanch asparagus and snow peas in boiling water
for 2 minutes, drain well; toss carefully with wild rice and greens.
Cut chicken diagonally; arrange next to salad. Dressing: Mix
vinegar, mustard and shallots. Slowly add oil, continuing to
whisk. When thickened, salt to taste; pour over salad. Garnish
with walnuts; serve. 10 servings
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Wild Rice
Tips
Remember, 1 pound of
wild rice yields 16 - 22 1/2 cup servings. Its versatility and
cost-per-serving will make wild rice an affordable addition to your
table year around.
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