This composed salad pairs tender spirals of chicken and California wild rice with the bright flavors of the Mediterranean.
Printable Version.

Ingredients

2	cups spinach or leaf lettuce, torn into bite-size pieces
1 ½	cups cooked California wild rice
¼	cup thinly sliced green onions
8	kalamata olives, pitted and chopped
1	8-ounce jar marinated artichoke hearts, drained
2-3	ounces feta cheese, crumbled
1	small cucumber, sliced
12	cherry tomatoes, halved

Prepare Lemon Dill Dressing

½	cup olive oil
¼	cup each red wine vinegar and lemon juice
1	teaspoon each dill weed and dried oregano
1	teaspoon salt

Combine all ingredients in a glass jar and shake well. Adjust seasonings to taste.

repare Chicken Spirals

4	boneless, skinless chicken breast halves
	Salt and pepper
½	cup finely chopped green onions
2	tablespoons chopped fresh parsley
½	teaspoon grated lemon rind

Pound chicken breasts to ¼ inch thickness. Season with salt and pepper. Sprinkle with green onions, parsley and lemon rind.

Roll up chicken breasts from short end; place seam side down, 1 inch apart, on greased baking sheet. Bake at 350°F for 18-20 minutes until chicken is opaque. Do not overcook.

Directions

Cut each roll into 6 slices. Line a platter or large, shallow bowl with spinach or lettuce.

In separate piles on top, arrange Chicken Spirals, wild rice, green onions, olives, artichoke hearts, feta cheese, cucumber slices and tomatoes.

Shake dressing: drizzle about ¼ cup over salad. Pass remaining dressing at table.

Servings

Makes 4 servings.

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

Refreshing Arugula salad accented with California Wild Rice, grapefruit and pecans. Printable Version.

Ingredients

1	cup California Wild Rice
8	cups Water or stock
2	tsp Salt
1	cup Pecan halves
1	Tablespoon Canola or rice bran oil
1	tsp Salt
2	cups Grapefruit juice reduced to 1/4 cup
1	Tablespoon White wine vinegar
½	tsp. Kosher salt
2	Tablespoon Diced shallots
½	cup Canola oil or rice bran oil
¼	tsp. Fresh ground black pepper
1	Bag baby arugula
3	Large grapefruit

Directions

1. Place the water, wild rice and salt in a medium pot and bring to a simmer for 30-45 minutes or until the wild rice starts to split open and soften. (Do not cook until completely open).
2. Strain off the excess water, place in a bowl and cover with cling film to cool.
   
3. Slowly reduce the grapefruit juice to 1/4 cup over a low flame.
4. Transfer to a small mixing bowl and add the vinegar, salt and shallot, let steep for 15 minutes.
5. Add the canola oil in a slow steady stream while whisking constantly to emulsify.
6. Add the pepper.
7. Wash the arugula in cold water, gently swishing to loosen any grit, let set for 5 minutes to allow any dirt to settle to the bottom and gently lift the arugula from the top and dry in a salad spinner. Set aside.
8. Toss the pecans with the canola oil and salt, spread out on a parchment paper lined sheet pan and bake in a 350-degree oven for 8-10 minutes or until lightly browned and fragrant.
9. Peel the grapefruit and remove each segment by cutting to the center on either side of the membrane to release the segments or supremes.
10. Toss the wild rice, grapefruit and pecans with a few tablespoons of the vinaigrette.
11. Arugula bruises very easily so gently toss the arugula in another bowl with the remaining vinaigrette.
12. Gently mix the contents of the 2 bowls together and divide amongst 6 chilled plates.

Servings

Makes 6 servings.

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

Superb for lunch or enjoy as your dinner entrée. Wonderful with chicken or turkey in lieu of the duck
Printable Version.

Ingredients

2	cups uncooked California Wild Rice
3	Tablespoons unsalted butter
1	red onion, finely chopped
4	cups water
3	cups chicken broth
10	tender asparagus stalks cut diagonally
2	(14-ounce) boneless duck breast halves with skin. Bacon may be substituted for duck skin.
6	scallions, thinly sliced diagonally
1	cup EACH dried cherries and toasted hazelnuts
½	cup bleu cheese crumbles
	Mixed greens or fresh baby spinach
	Salt and pepper to taste

Dressing

	Finely grated zest and juice of 1 orange
1/3	cup extra-virgin olive oil
1/3	cup finely chopped shallots
½	cup Sherry vinegar
1	teaspoon salt
½	teaspoon black pepper
1	teaspoon honey

Whisk together all ingredients in a medium bowl. Let stand at room temperature while salad is prepared.

Salad Instructions

Preheat oven to 375 degrees

Rinse wild rice, drain well. Heat butter in a 4-quart saucepan over medium heat. Add onion, stirring occasionally until tender. Add rice and cook, stirring until fragrant, about 3 minutes. Stir in water and broth, bringing to a boil. Reduce heat and simmer, covered, until rice is tender, 45 minutes to 1 hour. Drain well and cool slightly.

Prepare asparagus and roast duck while rice is cooking. Blanch asparagus in a 4-quart pot of boiling salted water until crisp-tender, about 45 seconds to 1 minute. Place asparagus in ice water. Drain well.

Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin side up, in a highly oiled shallow baking pan. Roast in middle of oven until thermometer registers 110 degrees. Remove from pan and let rest, about 10 minutes. Leave oven on.

Remove skin from breast and thinly slice. Roast skin in baking pan in oven until very crisp, about 15 minutes, then transfer to paper towels to drain.

Serve over a bed of mixed greens or fresh baby spinach. Just before serving, garnish with crisp duck skin and season with freshly ground pepper.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Shawn Menard, Chops Steakhouse and Seafood Restaurant Sacramento, CA :: www.cawildrice.com

Add a new twist on a classic summer time favorite. Wild rice takes a chicken salad from good to great!
Printable Version.

Ingredients

2½	cups California wild rice, uncooked
1 ¼	cups dry white wine
2	cups water
2	tbsp. each, fresh tarragon and chervil, minced
10	boned chicken breast halves, skinned
1	lb. trimmed asparagus, cut into 4 cm (2 in) pieces
1	lb. mange tout (snow peas), strings removed, halved
½	lb. fresh, washed greens
30	walnut halves, toasted
6	tbsps. white wine vinegar
4	tsps. each Dijon mustard and minced shallots
¾	cup olive oil
2/3	cup sour cream
	salt and pepper to taste

Salad Directions

Preheat oven to 350°. Simmer wild rice in wine and water for 40 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 grill the last 5 minutes; set aside. Blanch asparagus and manged tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.

Dressing Directions

Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt and pepper; pour over salad. Garnish with walnuts; serve.

Servings

Makes 10 servings.

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

Great as a spring or summer salad, or use as a side dish to duck, pork, or chicken
Printable Version.

Ingredients

4	cups Cooked California Wild Rice, well drained and cooled
1	cup Ripe Hawaiian, or Mexican Papaya, cut into 1/2-inch cubes
1/3	cup Diced red pepper
1	Tablespoon Fresh Cilantro, chopped
½	cup Finely diced red onion

Dressing

1	Tablespoon Lime juice
1	Tablespoon Honey
1	Tablespoon Fresh ginger, minced
1	Large clove garlic, minced
1/8-1/4	tsp Chili flakes
	Salt and pepper to taste

Garnish

1/3	cup Shelled pumpkin seeds, lightly toasted (optional)

Cooking Instructions

1. Combine rice, papaya, red pepper, cilantro and onion in serving bowl.
2. In a small bowl, whisk together dressing ingredients.
3. Pour over salad and gently stir to combine well.
4. Let rest in refrigerator for 1 hour to overnight.
5. Just before serving, fold in the toasted Pumpkin seeds.

Servings

Makes 6 servings.

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

Simple yet delicious! Quick and easy doesn't have to mean giving up flavor.
Printable Version.

Ingredients

5	cups California wild rice, cooked
2	cups lentils
1	cup minced Spanish onion
7	ounces bean sprouts

Directions

Carefully mix wild rice, lentils, onion and bean sprouts.

Dressing

1	cup fresh-squeezed orange juice
4	Tablespoons olive oil
2	Tablespoons balsamic vinegar
2	teaspoon finely minced orange peel
2	teaspoon curry powder
	salt and pepper to taste

Combine dressing ingredients; season to taste. Stir into salad ingredients and chill 1/2 hour. Toss lightly and serve with thin orange slices to garnish.

Servings

Makes 10 servings.

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

This starter recipe stands on its own as a savory side dish. Look for the future cards to see how well California wild rice accents flavors from all over the world.
Printable Version.

Ingredients

4	fresh Ahi tuna steaks
1	cup dry white wine
1	cup water
½	teaspoon salt
½	teaspoon white pepper
1	sprig fresh parsley
1	sprig fresh tarragon
1	sprig fresh thyme
3	cups California wild rice, cooked
8	sun-dried tomatoes, rehydrated and julienned
3	green onions, chopped
3	tablespoon fresh parsley, chopped
	Dijon Vinaigrette* (see recipe below)
1	pound mixed baby greens, or butter lettuce
3	slices Pancetta (optional)

Directions

Rinse fish and pat dry. In large sauté pan, combine wine, water, salt, pepper, parsley, tarragon, thyme. Bring to boil and boil 2 minutes. Add tuna steaks; reduce heat and simmer covered 10 minutes or until fish is cooked through. Remove fish from liquid and cool. Break into bite-sized pieces and set aside.

Combine cooked wild rice, sun-dried tomatoes, green onions, chopped parsley, tuna and Dijon vinaigrette; toss to mix well. Cover and chill until ready to serve.

To serve, place a mound of baby greens on each plate. Spoon wild rice mixture over mixed baby greens and garnish with pancetta.

Dijon Vinaigrette*

¼	cup sherry vinegar, or other wine vinegar
1	teaspoon Dijon mustard
½	cup olive oil
	Salt and pepper

Combine all ingredients. Mix well to blend. Set aside.

Servings

Makes 6 servings.

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