The nutty richness of California Wild Rice makes this brunch dish unforgettable.
Printable Version.

Ingredients

1	large onion, chopped
¼	lb. white or brown mushrooms, shredded*
4	Tbsp or more, butter
1	Tbsp fresh thyme, chopped or 1 tsp. dried
2	cloves garlic, crushed or finely chopped
1	Tbsp. pine nuts, toasted in a dry sauté pan
2	Tbsp dry sherry
3	eggs, beaten
2	cups cooked California Wild Rice
Garnish: poached eggs, Hollandaise sauce and cranberry chutney

Cooking Instructions

• Melt butter over medium heat in 8” frying pan.
• Sauté onions until soft and beginning to turn golden brown, about 8 -10 minutes. If dry, add another tablespoon of butter and the mushrooms.
• Turn the heat up and sauté until all the moisture from the mushrooms is absorbed.
• Turn heat down; add thyme, garlic, pine nuts and sherry.
• Add salt and pepper to taste.
• Cook gently to let flavors meld together and all liquid is absorbed. Cool slightly.


• In a large bowl mix the wild rice, the onion mixture and the beaten eggs.
• In an 8” non-stick frying pan melt 1 Tablespoon butter.
• Add one fourth of the California Wild Rice mixture.
• Flatten down so you have a round about ½ “ in thickness.
• Cook over medium high heat until set.
• Flip over and cook until golden.
• Slide onto a plate and put in a warm oven.

Repeat until you have four rounds.

Serve with a poached egg topped with hollandaise sauce and 2 – 3 tablespoons cranberry chutney.

Optional:

Add 2 or 3 slices crumbed cooked bacon.

Tip:

The easiest way to shred the mushrooms is with the shredder attachment on a food processor. Otherwise, chop them finely, including stems.

Servings

Makes 4 servings.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Collin Moody, Asilomar Conference Grounds, Pacific Grove, California :: www.cawildrice.com<

Served with whipped cream or ice cream; this dessert is a refreshing end to a perfect meal
Printable Version.

Ingredients

¼	cup dried apricots, diced
¼	cup golden raisins
½	cup ver jus
	(If not available use Champaign vinegar with a pinch of sugar)
¾	cup California Wild Rice
2	cups whole milk
2	eggs
6	Tablespoons honey
2	Tablespoons brown sugar
2	teaspoons vanilla extract
1	teaspoon ground cardamom
Whipped cream or ice cream (optional)

Cooking Instructions

Using the ver jus, soak the apricots and raisins in a bowl until plump.

Boil 2 cups of water with a pinch of salt. Add the California wild rice and cook over medium heat for 45 minutes. Whisk ingredients well. Place bowl on top of simmering pot of water. (Double boiler.) Add wild rice and fruit. Stir the mixture consistently with a rubber spatula. The mixture will slowly begin to thicken. Continue until the mixture is thick enough to coat the back of a spoon. Remove from heat and place in a serving dish. Place plastic wrap or wax paper directly on top to prevent a skin from forming. Chill.

Serve with whipped cream or ice cream.

Servings

Makes 6 servings.

Nutrition facts per serving:

Calories 270; Total Fat 5g; Cholesterol 90mg; Protein 8g; Carbohydrate 52g; Fiber 2g; Iron 2mg; Sodium 70mg; Calcium 122mg ; Vitamin A 350 IU; Vitamin C 2mg.

This recipe was developed for the California Wild Rice Advisory Board by Created by Pastry Chef Ben Spungin of Bernardus Lodge, Carmel Valley, California :: www.cawildrice.com<

A perfect Sunday Brunch dish or make smaller for a Passed Hors d’hoeuvre
Printable Version.

Ingredients

Crepes:
¼	cups California Wild Rice
1	cup Chicken, vegetable stock or water
1	Tbsp. Fresh chives, thinly sliced
2	large eggs
¼	cup milk
1/3	cup all purpose flour
¼	cup melted butter
	Salt and pepper to taste
Shrimp:
1	pound 21/25 count US Shrimp
2	cloves of garlic, finely minced
1	shallot, finely minced
1	tsp. Fresh ginger, finely minced
1	Tbsp. Peanut or vegetable oil
¼	cup heavy cream
1	tsp. Chili powder
1	tsp. Lime zest
1	tsp fresh lime juice
1/2 lb	Queso Fresco, shredded
	Salt and pepper to taste

Method~Crepes:

• Boil the stock or water and add California Wild Rice.
• Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.
• In a blender, place eggs, milk, flour, the melted butter and salt and white pepper to taste, puree until smooth.
• Add rice and chives, pulse 2-3 times, just enough to incorporate.
• Cook 1/8 c. portions of the rice batter in a no-stick fry pan until lightly browned on both sides.
• Reserve for service.

Method~Shrimp:

• In a medium sauté pan, over medium heat, place the peanut oil, garlic, shallots, and ginger.
• Stir and cook for 2 minutes, add the shrimp and sauté for 2 more minutes, then add cream, chili powder, lime zest, and salt/pepper to taste.
• Simmer for 2-more minutes.
• Remove from heat, and stir in half the cheese.

To plate up: Lay out crepes, place 1/ 6 of shrimp in each crepe, roll over, and plate.

Sprinkle remaining cheese over the top and serve immediately

Servings

Makes 6 servings.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Collin Moody, Asilomar Conference Grounds, Pacific Grove, California :: www.cawildrice.com<

Great for a midday or after-school snack, try giving your kids this tasty treat.
Printable Version.

Ingredients

8	eggs, beaten
1½	cups wild rice, cooked
½	cup sharp cheddar cheese, shredded
¼	cup green onion tops, sliced
4	slices bacon, cooked and crumbled
½	teaspoon each salt and pepper
¼	cup sweet red pepper, diced, or 2-ounce jar diced pimientos, drained

Directions

Spray 3 dozen mini-muffin tins with vegetable oil spray. Preheat oven to 325 °F. In a bowl, combine ingredients. Spoon into pans. Bake 12 to 15 minutes until set. Remove from pans; serve warm.

Servings

Makes 36 servings.

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

Excellent with a green salad for lunch or use smaller portabellas and serve as appetizers.
Printable Version.

Ingredients

8	large Portobello (Portabella) Mushrooms
3	oz extra virgin olive oil
	Salt & Pepper to taste
1/4	lb Pancetta, chopped
1	cup onion, finely chopped
2	garlic cloves, minced
1	tsp fresh thyme, chopped
1	tsp fresh oregano, chopped
1	tsp fresh basil, chopped
1/2	cup white wine
1 1/2	cup Cooked California Wild Rice
1/4	cup scallions or garlic chives, thinly sliced
1/2	cup Parmigiano-Reggiano, grated
2	Tbsp. Parmigiano-Reggiano for garnish

Cooking Instructions

Break off mushroom stems and reserve, and then wash the caps if needed. Scrape the gills and discard. Finely chop the stems and set aside for later use. Dry the caps and toss them in the olive oil with salt and pepper. Place all the mushroom caps in an ovenproof dish, cap-side down, and bake for 5 minutes at 350°F.

Render the Pancetta in a sauté pan until crisp; remove from pan and set aside. Add the chopped mushroom stems to the hot bacon fat and sauté for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, basil and sauté for 1 minute. Deglaze the pan with the white wine. Reduce until a glaze is formed. There will be some liquid remaining. Add the California Wild Rice and the white rice, reserved bacon, scallions, ½ cup Parmigiano-Reggiano, and reserved bacon. Mix well and adjust the seasonings with salt and pepper. Stuff the mushroom cavity with the filling. Top with additional Parmigiano-Reggiano, if desired.

Bake the mushrooms again at 375°F for 8 to 10 minutes or until the tops are lightly browned.

Servings

Makes 8 servings.

Nutrition facts per serving:

Calories 280 (42% from fat); Total Fat 14g (sat 3g, trans 0g, mono 9g, poly 1g); Cholesterol 10mg; Protein 13g; Carbohydrate 26g; Fiber 6g; Iron 2mg; Sodium 310mg; Calcium 188mg; Vitamin A 761 IU; Vitamin C 2mg.

This recipe was developed for the California Wild Rice Advisory Board by Chef John O'Toole, Atlantic Culinary Academy :: www.cawildrice.com

Wild rice is such a versatile whole grain that it can even be used in pancakes! Pancakes aren't just for breakfast anymore.
Printable Version.

Ingredients

½	pound zucchini, coarsely grated
1½	cups wild rice, cooked
1	clove garlic, minced
2	teaspoons lemon zest, grated
2	tablespoons fresh basil, chopped
½	teaspoon salt
2	eggs, beaten
2	tablespoons flour
1	tablespoon olive oil
	Parmesan cheese, grated

Directions

Place zucchini in several thicknesses of paper towels; squeeze out excess moisture. In a bowl, combine zucchini with next seven ingredients.

In a large non-stick skillet or griddle, heat ½ tablespoon oil over medium heat. Spoon heaping tablespoons of batter into skillet, about 4 inches apart, flattening each for form a 3-inch pancake.

Cook, turning once, until golden for about 15 minutes on each side. Transfer to plate; keep warm. With remaining oil and batter, cook remaining pancakes. Sprinkle with Parmesan cheese.

Servings

Makes 4-6 servings.

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com