This hearty dish featuring California Lamb Shanks is both exotic and affordable.
Printable Version.

Ingredients

2	Two large California Lamb Shanks
3/4	tsp. Salt
1/4	tsp. Cayenne pepper
1	Tbl. Canola oil
1	large Onion, chopped
1 1/2	cups Water or chicken broth
1	pinch Saffron threads
1 1/2	large Carrots cut in 1/4 thick rounds
1	small Sweet potato, peeled and cut in 1/2 inch pieces
3/4	tsp. Ground ginger
1/8	tsp. Cinnamon
2/3	cup Pitted dates, cut in half
1/2	cup Dried apricots, cut in pieces
1/4	tsp. Ground nutmeg
1 1/2	cups California Wild Rice
4 1/2	cups Water

Directions

Toss meat with salt and cayenne pepper in zip lock bag. Heat 1/2 Tbl. canola oil in flameproof shallow casserole dish with a tight fitting lid over moderately high heat. Sear seasoned meat on all sides, transferring to a plate as browned. Add remaining oil and cook onion, stirring until softened. Stir in water or stock and saffron and bring to a boil. Scrape up any browned bits from bottom of pan before adding meat. Reduce heat and simmer mixture, covered, until California Lamb is tender (about 1 ½ hours).

While lamb is cooking, combine California Wild Rice, water and salt in a large pot. Bring to a boil uncovered and then reduce heat to low and cover for 25 – 30 minutes, checking occasionally. Add carrots and sweet potato to pot, and simmer until vegetables are beginning to soften, about 10 minutes.

Drain any excess liquid at this point. Add ginger, cinnamon, dates and apricots, stirring occasionally. Let cook covered 5-10 minutes more on low heat and season with nutmeg, salt and pepper, if needed.

Servings

Makes 4 servings.

Nutrition facts per serving:

Serving Size 22 ounces (635grams) Calories 640 (23% from fat); Total Fat 17g (sat 6g, trans 0g, mono 7g, poly 2g); Cholesterol 95mg; Protein 37g; Carbohydrate 90g; Fiber 9g; Iron 4mg; Sodium 240mg; Calcium 79mg; Vitamin A 11095 IU; Vitamin C 12mg.

This recipe was developed for the California Wild Rice Advisory Board byExecutive Chef Sarah LaCasse, Earthbound Farms, Carmel Valley, California :: www.cawildrice.com

Serve these delicious rice cakes with slices of herb-crusted tenderloin.
Printable Version.

Ingredients

1/3	cup California wild rice
1/3	cup whiskey
3	cups chicken stock
1	cup chopped button mushrooms
2/3	cup milk
2/3	cup water
1	Tablespoon unsalted butter
½	cup yellow cornmeal
1	ounce (1/4 cup) grated Parmesan cheese
	Salt to taste
1	Tablespoon chopped basil
1/4	cup extra-virgin olive oil

Directions

Place wild rice and put in a medium saucepan. Add whiskey, chicken stock and mushrooms and bring to a boil. Reduce to a gentle simmer, cover and cook until rice is tender and puffed, about 50 minutes. Drain and set aside.

Line a 9-by-9-inch metal or glass pan with plastic wrap; set aside. Bring water to a boil in a medium saucepan. Whisk together cornmeal and Parmesan and whisk into boiling water. Add milk, butter and salt. Cook, stirring often, for 10 minutes.

Fold in wild rice and basil. Spoon mixture onto prepared pan, covering with another layer of plastic wrap. Smooth into an even layer, about 3/4 to 1-inch thick. Chill until firm, about 6 hours.

When ready to serve, heat olive oil in a medium skillet over medium-high heat. Cut polenta into desired shapes and sauté, working in batches, until golden brown and heated through. Serve immediately or keep warm on a baking sheet in a 200° oven.

Servings

Makes 4 servings.

This recipe was developed for the California Wild Rice Advisory Board by Chef Michael Rech, CA Culinary Academy. :: www.cawildrice.com

Delicious Seafood Stew, add a crisp green salad and crusty bread for a complete meal.
Printable Version.

Ingredients

1	cups California Wild Rice
3	cups water
½	cup diced celery
½	cup diced carrots
¼	cup diced onions
1	cup diced chicken breast
2	Tbsp. Olive oil
2	cups chicken stock
1	cup shrimp stock or clam juice
1	tsp. Freshly chopped thyme
½	tsp. Salt
½	tsp granulated garlic
1	tsp. Pepper
12	clams
12	mussels
4	cooked crab claws
	Parsley sprig for garnish

Cooking Instructions

• Cook California Wild Rice in 3 cups salted water until done – approximately 45 minutes and set aside.
• Sauté celery, onions and carrots in olive oil until soft.
• Add chopped chicken breast and sauté several minutes.
• Add chicken stock, shrimp stock, cooked California Wild Rice and seasonings.
• Simmer for 15 minutes.
• Add mussels, clams and crab claws and simmer for an additional 5 minutes.
• Serve in large bowls, perching crab on top.
• Garnish with parsley

Servings

Makes 4 servings.

Nutrition facts per serving:

Waiting nutritional information

This recipe was developed for the California Wild Rice Advisory Board by Created by Chef "Fat Tony", Café Fina and Domenico's, Fisherman's Wharf Monterey, California :: www.cawildrice.com

Commonly used in stuffing, wild rice shines in this recipe. Pair California wild rice with baby carrots and snow peas to create a delectable dish.
Printable Version.

Ingredients

10	(8-ounce) boned chicken breasts, pounded thin
1	cup California wild rice, uncooked
3	cups water
2	bay leaves
1 1/2	cups minced onion
1	cup chicken livers, chopped
2	tbsp. butter
10 1/2	ounces chanterelle or oyster mushrooms, cleaned and coarsely chopped
1/2	cup walnuts, chopped and toasted
1/2	cup fresh parsley, minced
2	tbsps. each olive oil and butter
	Marsala Cream Sauce, optional
	salt and pepper to taste

Directions

Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves; set aside.

Saute chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; saute briefly. Combine with wild rice mixture, salt and pepper.

Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side.

Serve with Marsala Cream Sauce if desired.

Marsala Cream Sauce

10	juniper berries, crushed
1/2	cup marsala wine
1	cup cream

Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.

Servings

Makes 10 servings.

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

Elegant dish of braised duck slices fanned on a bed of Wild Rice Pilaf
Printable Version.

Ingredients

2	5 lb. Maple Leaf Ducks
¼	cup carrot finely chopped
¼	cup onion finely chopped
¼	cup celery finely chopped
1	Tablespoon Five Spice
1	tsp. Ginger
½	cup Red wine
2	cups Duck stock

Rice Ingredients:

1	cup uncooked California Wild Rice
1	cup Cooked white rice
1	cup Currants or almonds (optional)

Cooking Instructions

1. Bone ducks, separating breast from carcass, remove skin and set clean, skinless breast aside.
2. Remove legs from carcass, trim, leaving skin on.
3. Brown and braise slowly for 1 hour in 1 cup of duck stock or veal stock. Remove from heat.
4. Sauté carrot/onion/celery until lightly browned.
5. Add 5 spice, sauté lightly with ginger, add red wine, and reduce by 1/2.
6. Add 1-cup duck stock and reduce by 1/2.
7. Adjust seasoning with salt and pepper.
8. Cook wild rice in 3 cups water till done (starts to open), approximately 45 min.
9. Fold in cooked white rice, can add currants or almonds if you like.

To Finish

1. Cook breast in sauté pan, seasoning with salt and pepper. When medium rare, remove from heat, let rest.
2. Put 6 – 8 oz. rice mixture on each plate, lay duck leg against it, slice and fan breast around leg. Nap with sauce.
3. May serve with carrots and pearl onion if vegetable is requested.

Servings

Recipe serves 4 people.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Kurt Grasing, Grasings Coastal Cuisine & Carmel Chop House Carmel, California :: www.cawildrice.com

This wonderful fish stew hails from California, originally made by Italian-American fisherman along San Francisco's coast.
Printable Version.

Ingredients

2	cups chopped onion
1	medium green pepper, chopped
4	cloves garlic, minced
2	tablespoons olive oil
1	cup white wine
1	can (28 ounces) whole tomatoes, drained and chopped
1	bottle (8 ounces) clam juice
1	bay leaf
½	teaspoon basil, crushed
½	teaspoon oregano, crushed
½	teaspoon rosemary, crushed
¼	teaspoon crushed red pepper flakes
2	cups cooked California wild rice
6	large clams OR 12 small clams, well scrubbed
½	pound medium shrimp, shelled and deveined
½	pound scallops, halved crosswise
	Chopped parsley

Directions

In large stockpot or Dutch oven, sauté onion, green pepper and garlic in oil until onion is soft. Add wine, tomatoes, clam juice, bay leaf, basil, oregano, rosemary and pepper flakes. Bring to a boil, reduce heat and simmer 30 minutes, stirring often. Add rice and bring to a simmer. Add clams; cook until clams open. Discard any clams that do not open. Add shrimp and scallops; cook until shrimp turns pink, about 2 to 3 minutes; do not over cook.

Sprinkle with parsley.

Servings

Makes 4 servings.

Compliments of California Wild Rice Advisory Board :: 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<

The nutty flavor of California Wild Rice enhances the flavor of the pork in this elegant dish.
Printable Version.

Ingredients

California Wild Rice Pilaf
1	cup California Wild Rice
4	cups Low-sodium Chicken Broth
½	small yellow onion, diced
1	rib celery, diced
½	small red bell pepper, diced
2	Tbsp Canola oil
½	cup pine nuts, toasted
Swiss Chard
1	bunch Swiss chard, de-stemmed and washed
2	Tbsp  Canola oil
½	tsp garlic, chopped
¼	tsp dry red chili flakes
Pork loin
3	Tbsp Canola oil
4	each, 6 oz center cut pork loin
	salt and pepper for seasoning pork
Brown Butter
¼	cup hazelnuts, toasted
¼	cup high quality unsalted butter
1	Tbsp shallots, diced
¼	cup, maple syrup
8	sage leaves
Butternut squash confit
1	small butternut squash
¼	cup low sodium chicken broth
¼	cup butter
2	Tbsp brown sugar
	salt and pepper to taste

Cooking Instructions

Step 1: Place the wild rice in a fine strainer and rinse under cold water. Place in a small pot, cover with chicken broth and bring to a simmer. Reduce heat, cover and simmer for about 25-30 minutes. The grains of rice will just begin to open exposing a little of the white inner germ when done. Pull out a few grains of rice and eat to test texture. Add more liquid if needed to keep the rice completely covered with liquid. When done pour rice into a strainer to remove excess liquid. Place rice in a bowl and cover with plastic wrap, set aside. Heat the Canola oil in a skillet and add the diced vegetables and sauté until tender, about 3 minutes. Toast the pine nuts in a 350 degree oven for 8 minutes or until golden brown and fragrant. Toss the rice with the vegetables and pine nuts. Cover tightly with plastic wrap and keep in a warm place.

Step 2: Heat the Canola oil in a large skillet, add the garlic and sauté until the garlic is fragrant, but not browned, add the chard and toss with the garlic, season with salt and red chilies and continue to turn the chard in the skillet over medium heat until it’s wilted, transfer to a tea towel and keep warm

Step 3: Season the pork loins with salt and pepper, heat the oil in a heavy skillet, when the oil is very hot carefully add the pork loins one at a time placing them in the skillet with the pork loins falling away from your body to prevent splashing. Cook on high heat for about 4 minutes per side or until the loin has developed a brown crust to seal in the juices. Transfer the skillet to a 350 oven for 5 minutes or until cooked through about 145 degrees internal temperature.

Step 4: Brown butter sauces move quickly so it is important to have everything ready before starting. Melt the butter in a medium skillet. When the butter is ready it will begin to foam and have a nutty aroma and brown flecks will be visible at this point. Add the sage, shallots, toasted hazelnuts and maple syrup. Remove from heat

Step 5: Butternut squash confit. Peel the top cylindrically shaped section of the squash; slice into 1/2 inch thick slices and cut each slice into diamond shapes; reserve the scraps for soup. Place the squash diamonds in a casserole dish, cover with the broth, butter, sugar and season with salt and pepper. Cover the casserole with foil and bake for at 350 degrees for about 25 minutes or until easily pierced with a fork. Keep warm.

Step 6: Assemble the dish. Place a large spoonful of the wild rice pilaf on each plate, top with one of the pork loins. Arrange the butternut diamonds around the plate. Sauce the entire dish with the brown butter sauce.

Servings

Makes 4 servings.

Nutrition facts per serving:

Calories 1286; Calories from Fat 89g; Cholesterol 138mg; Protein 50g; Carbohydrates 83g; Fiber 9g; Iron 8mg; Sodium 320mg; Calcium 180 mg; Vitamin A 24534; Vitamin C 36mg.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Craig von Foerster, Sierra Mar at Post Ranch, Big Sur, California :: 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

Accented with cumin carrots, this is an exceptionally delicious dish.
Printable Version.

Ingredients

Rabbit:
4	ea. Boneless Rabbit loin with flap meat
	(Or substitute 4 large chicken breasts halves)
1	bunch Collard greens, spinach or chard
2	tsp. Chopped fresh thyme
2	cups Cooked California Wild Rice
2	cups Fromage blanc or ricotta cheese
2	lbs. Thinly sliced smoked bacon
	Salt & pepper to taste
Carrots:
2	lbs. Young Carrots peeled
2	Tbl. Olive oil
1	Tbl. Fresh ground cumin
	Sea Salt to Taste

Directions

1. Preheat oven to 400 degrees.
2. Place two medium saucepans filled with salted water over medium heat.
3. Lay rabbit out on a sheet of plastic wrap sprayed with water and place another sheet over.
4. Pound the flap meat to tenderize it or if using chicken to make it larger to stuff.
5. Put layer of blanched greens on top of the meat.
6. Combine thyme, rice and cheese together and season with salt and pepper.
7. Place rice stuffing along meat and roll up into a cylinder.
8. Lay out enough bacon, overlapping slices slightly, to cover rabbit.
9. Roll the rabbit in bacon and wrap tightly in plastic wrap.
10. Tie the ends closed and poach in simmering water for 20 minutes.

Meanwhile...

1. Poach the carrots until tender and toss them in olive oil, cumin, and sea salt.
2. Place the carrots in a roasting pan and put in the oven for 25 minutes.
3. Put the rabbit in an ice bath to cool.
4. When ready to serve, slowly sauté rabbit roulades in a nonstick pan rolling them back and forth until crisp and heated through.
5. Slice and plate with carrots. Enjoy!

Servings

Makes 8 servings.

Nutrition facts per serving:

Calories 590; Total Fat 30g trans 0g, mono 14g, poly 3g; Cholesterol 170mg; Protein 53g; Carbohydrate 24g; Fiber 4g; Iron 7mg; Sodium 760mg; Calcium 231mg; Vitamin A 32682 IU; Vitamin C 13mg

Nutrition facts per serving Cumin Carrots (only):

Calories 80; Total Fat 3.5g; Cholesterol 0mg; Protein 1g; Carbohydrate 11g; Fiber 3g; Iron 1mg; Sodium 40mg; Calcium 30mg; Vitamin A 31898 IU; Vitamin C 11mg.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Brandon Miller. Monterey, California. :: www.cawildrice.com

For the more adventuresome spirit, this dish pairs wild rice with its traditional recipe, stuffing, and red cabbage roulades. Yummy!
Printable Version.

Ingredients

1	lb. minced (ground) beef
5	cups California wild rice, cooked
6	ounces bacon, chopped
1	cup minced onion
3	tablespoons minced, fresh parsley
2	eggs, beaten slightly
	salt and pepper to taste
20	large red cabbage leaves
3	tablespoons olive oil
1-2	quarts vegetable or chicken broth
1 1/3	cups sour cream

Directions

Combine beef and wild rice; set aside.

Fry bacon; add to wild rice mixture. In bacon drippings, saute onion and parsley 2 minutes; drain. Add to wild rice along with eggs, salt and pepper.

Spread each cabbage leaf with approximately 1/3 cup wild rice mixture, roll and tie with string. Brown roulades on all sides in oil. Add approximately 2 cups broth, cover and braise 45 minutes.

Add more broth as needed to keep roulades in liquid. Remove roulades from pan and keep warm.

Add sour cream to braising juices, reduce liquid slightly, adjust seasonings and serve with roulades.

Servings

Makes 10 servings.

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

Exotic spices and fresh herbs pair beautifully with this California Wild Rice and lamb dish
Printable Version.

Ingredients

3	12 oz Racks of lamb
5	cloves Garlic
1/2	cup Olive oil (reserve 2 Tbl. for sauté)
1	small Onion
1	Granny Smith apple
8	Medjool dates
1/2	bunch Fresh mint and oregano (each)
1	cup California Wild Rice
1	tsp. Cumin
1/2	tsp. Turmeric
1/8	tsp. Cloves
	Pinch Cinnamon
	Salt and pepper to taste
3	oz Toasted almonds

Cooking Instructions

• Marinate lamb with olive oil, garlic and fresh oregano for at least 24 hours.
• Precook California Wild Rice in 3 cups salted water until done – about 35 to 40 minutes.
• Preheat oven at 450 F.
• Sear lamb over high heat, two minutes on each side. Then place in ovenproof dish and roast for 10 minutes.
• Take out of the oven and let meat rest for at least 5 to 8 minutes.
• Dice apple, onion and dates, then sauté in 2 tablespoons olive oil about five minutes.
• Add spices and fold in cooked Wild Rice. Add chopped fresh mint. Taste and adjust seasonings if desired. Add toasted almonds to the rice just before serving.
• Plate a couple of spoonfuls of Wild Rice in the center of each plate, slice each rack of lamb into four pieces each, and serve three pieces per plate.

Enjoy with Bernardus Monterey County Pinot Noir for a perfect match!

Servings

Makes 4 servings.

Nutrition facts per serving:

Calories 840; Total Fat 52g; Cholesterol 130mg; Protein 40g; Carbohydrate 56g; Fiber 8g; Iron 4mg; Sodium 105mg; Calcium 161mg; Vitamin A 417 IU; Vitamin C 8mg

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Jérôme Viel, Wills Fargo, Carmel Valley, California :: www.cawildrice.com

Fresh Wild Salmon and California Wild Rice are a perfect marriage of flavors and texture.
Printable Version.

Ingredients

2 ½	cups uncooked California Wild Rice
6	cups prepared fish stock
14	ounces shitake mushrooms, sliced
2	Tablespoons butter
¾	cup cream
2	lbs fresh salmon, boned, skinned and diced
4	teaspoons minced fresh dill
½	teaspoon salt
¼	teaspoon pepper
	Dill Springs to garnish

Directions

Simmer wild rice in stock 40 minutes or until tender. Boil off any remaining liquid and set aside.

Briefly sauté mushrooms in butter, add cream and begin to simmer. Add salmon and simmer gently 5 minutes. Add dill, salt, pepper and wild rice. Combine carefully and allow to simmer another 5-10 minutes.

Adjust seasoning, garnish with Dill Springs and serve immediately.

Servings

Makes 10 servings.

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

Like shrimp and sole? Combine it with wild rice to add wild rice's signature flavor and texture for an unbeatable dinner.
Printable Version.

Ingredients

2 ½	cups California wild rice, uncooked
2	cups water
6	cups dry white wine
½	cup double (heavy) cream
14	ounces raw shrimp, peeled
½	teaspoon salt
¼	teaspoon freshly ground pepper
½	teaspoon lemon juice
2	tablespoons snipped fresh dill
20	(3-ounce) sole or plaice fillets

Directions

Simmer wild rice in water and 4 cups wine for 40 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 side salad.

Servings

Makes 10 servings.

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

Wild rice isn't just for a side dish, salad or soup anymore. Combine wild rice with some of your favorite fruits. You'll be amazed with the results!
Printable Version.

Ingredients

3 1/3	cups California wild rice, cooked
1	cup dried apricots, chopped
4	Tablespoon raisins
½	cup butter, softened
2	egg whites
½	cup fresh bread crumbs
½	cup chopped nuts, toasted, optional
10	(3-ounce) boned veal cutlets, pounded thin
½	lb. shiitake mushrooms, cleaned and sliced
½	cup shallots, minced
2	teaspoon fresh thyme, minced
2	cups dry white wine
	salt and pepper to taste

Directions

In large stockpot or Dutch oven, sauté onion, green pepper and garlic in oil until onion is soft. Add wine, tomatoes, clam juice, bay leaf, basil, oregano, rosemary and pepper flakes. Bring to a boil, reduce heat and simmer 30 minutes, stirring often.

Add rice and bring to a simmer. Add clams; cook until clams open. Discard any clams that do not open. Add shrimp and scallops; cook until shrimp turns pink, about 2 to 3 minutes; do not over cook.

Servings

Makes 10 servings.

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

Tired of eating the same thing for dinner? California wild rice is a perfect addition to any menu. It's delicious and nutritious!
Printable Version.

Ingredients

1	large head savoy cabbage, sliced
5	cups California wild rice, cooked
	salt and pepper to taste
2	lbs. boneless venison (loin) fillet
3	Tablespoons olive oil
	Marsala Cream Sauce

Directions

Blanch cabbage in salted water 1 minute; drain. Add wild rice, salt and pepper; keep warm. Brown venison in oil on all sides. When medium rare, season with salt and pepper, remove from pan and wrap in aluminum foil to rest 15 minutes.

Marsala Cream Sauce

10	juniper berries, crushed
½	cup marsala wine
1	cup cream

In same pan, lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.

To Serve

Slice venison and arrange on plates with wild rice mixture. Spoon sauce over meat; serve immediately.

Servings

Makes 10 servings.

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

Salads, soups, desserts...What else could wild rice possibly be made into? How about a patty?
Printable Version.

Ingredients

4	cups California wild rice, cooked
1/2	cup fresh herbs, minced
4	eggs
1	cup dry bread crumbs
1	teaspoon salt
	ground pepper to taste
	sunflower oil
1	ounce fresh chives
14	ounces herring fillets; drained and minced
1/3	cup minced shallots
2/3	cup sour cream

Directions

Mix wild rice, herbs, eggs, bread crumbs, salt and pepper. Form into 30 patties; fry in oil until crisp. Chop enough chives to yield 5 Tablespoons; cut remainder into 2 cm lengths.

Mix herring and shallots, spoon onto serving plates; sprinkle with chopped chives.

Arrange 3 blinis on each plate; garnish with chive pieces and a dollop of sour cream.

Servings

Makes 10 servings.

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

Dying to find a way to get your family to eat healthier? Try this recipe, which is low in calories and the zucchini is high in folic acid, potassium and magnesium.
Printable Version.

Ingredients

10	medium zucchini, halved lengthwise
½	cup minced onions
3	cloves garlic, minced
2	Tablespoons butter
1 ½	lb. Ground beef
1 ¼	teaspoon salt
¾	teaspoon ground pepper
4 ½	cups California Wild Rice, cooked
2	large tomatoes, diced
5	cups grated cheese

Directions

Preheat oven to 375°. Scoop out zucchini pulp and place shells on greased baking pan. Finely chop pulp; set aside.

Sauté onion and garlic in butter. Add pulp, beef, salt and pepper; brown beef and drain. Add wild rice, tomatoes and half the cheese; mix well. Mound into shells. Cover; bake 25 minutes or until tender.

Sprinkle with remaining cheese; bake 15 minutes uncovered.

Servings

Makes 10 servings.

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