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

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

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

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	Tablespon 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