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

Healthy, nutritious and oh so tasty! California wild rice adds a nutty, chewy flavor to already delicious asparagus.
Printable Version.

Ingredients

2	pounds fresh green asparagus
2	tablespoons butter
3	cups vegetable broth
2	cups heavy cream
3	cups California wild rice, cooked
½	teaspoon salt
¼	teaspoon ground white pepper
1	teaspoon lemon juice
10	fronds fresh chervil leaves, garnish

Directions

Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; sauté in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; pureé. In soup kettle, combine pureé mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil.

Servings

Makes 10 servings.

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

A hearty, traditional soup chock full of healthy vegetables, enhanced with Wild Rice. Add a crisp green salad and some crusty bread for a complete meal.
Printable Version.

Ingredients

5	lbs fresh vegetables such as cauliflower, carrots, fennel bulb, snow peas, celery
1	cup minced onion
3	Tablespoons butter
5	cups vegetable broth
5	cups cooked California Wild Rice
1	teaspoon salt
¼	teaspoon freshly ground white pepper
5	Tablespoons minced fresh parsley, garnish

Directions

Clean and coarsely chop fresh vegetables; set aside. Sauté onion in butter. Add vegetables and cook 5-10 minutes, stirring constantly. Add vegetable broth and cook another 10-15 minutes. Stir in cooked wild rice, salt and pepper; heat through. Ladle into serving bowls. Garnish each serving with parsley.

Servings

Makes 10 servings.

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

Going to the game? You'll score with this hearty dish. It's an easy one-course meal that will have tailgate partiers rushing back for more!
Printable Version.

Ingredients

1	pound boneless pork loin, cut into 1/2-inch cubes
1	onion, chopped
1	teaspoon oil
1	teaspoon ground cumin
½	teaspoon oregano, crushed
¾	cup California wild rice, rinsed
2	cans (14-1/2 ounces each) chicken broth
1	can (18 ounces) white kernel corn, drained
2	cans (4 ounces each) chopped green chiles, drained
1½	cups shredded Monterey Jack cheese, optional
6	sprigs cilantro, optional

Directions

In large saucepan, sauté pork and onion in oil over high heat until onion is soft and pork lightly browned. Add cumin, oregano, wild rice, chicken broth, corn and green chiles. Cover and simmer 45 minutes or until rice is tender and grains have puffed open. Serve garnished with cheese and cilantro, if desired.

Servings

Makes 6 servings.

Nutrition per serving

209 calories; 6 g protein; 37.4g carbohydrates; 3.1 g fiber; 4.6 g fat; 0 mg cholesterol; 491 mg sodium. (excluding optional ingredients)

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

Ready to add a little spice to your lunch? Try California wild rice in this spicy combination. It's perfect for any lunch in the sunroom!
Printable Version.

Ingredients

1/3	cup diced onion
1/3	cup diced carrots
2	cups frozen or fresh corn kernels
3	14-ounce cans chicken broth, divided
2	cups cooked California wild rice
1	4-ounce can chopped green chilies
1	teaspoon chili powder
1	teaspoon ground cumin
1/2	teaspoon dried oregano, crumbled
1/8	teaspoon cayenne pepper (or to taste)
1	Tablespoon coarsely chopped cilantro leaves
	Fresh Tomato Salsa

Directions

In large saucepan over medium heat, combine onion, carrots, corn and 1 can broth and bring to a boil. Reduce heat and simmer 10-15 minutes, until onion is tender.

Stir in remaining broth, California wild rice, green chilies, chili powder, cumin, oregano and cayenne. Simmer, uncovered, about 5 minutes until heated through.

Sprinkle with cilantro. Ladle into bowls. Top each bowl with heaping tablespoon of Fresh Tomato Salsa.

Fresh Tomato Salsa

2	medium tomatoes, seeded and diced
1/3	cup chopped green onion
1/4	cup chopped cilantro leaves
1	teaspoon lime juice or red wine vinegar
	Salt to taste

In a medium bowl, combine all ingredients. Taste to adjust seasonings.

Servings

Makes 4 servings.

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

This New England favorite with a California twist. Served in a bread bowl, your chowder becomes a meal making your dining experience an event.
Printable Version.

Ingredients

½	cup California wild rice
1 ½	cups salted boiling water
2	tablespoons butter
1	onion, chopped
2	stalks celery, chopped
3	tablespoons flour
2 ½	cups chicken stock
2	7-ounce cans minced clams, juice reserved (about 1 ½cups)
1	cup half-and-half
1	cup whole milk
¼	cup white wine
1	teaspoon Worcestershire sauce
	Dash tabasco

Directions

Rinse wild rice in a colander under cool running water until water runs clear. In a small saucepan, add the wild rice to the boiling water, return to a boil, reduce heat, cover and simmer 20 minutes, to partially cook rice. Drain wild rice and set aside.

Meanwhile, in a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and celery and saute until softened, about 3 minutes. Sprinkle with flour, stirring for 2 to 3 minutes. Gradually add stock and stir while bringing mixture to a boil. Add wild rice and clam juice and simmer 10 minutes. Add half-and-half, milk and wine and simmer 10 minutes more. Stir in Clams, Worcestershire and Tabasco and heat through.

Ladle soup into bowls and serve immediately.

Servings

Makes 6 servings.

Nutrition Per serving:

467 calories; 29.7 gm protein; 13.1 gm fat; 54.9 gm carbohydrate; 954 mg sodium; 77 mg cholesterol.

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

The combination of onions and wild rice will leave your taste buds wanting more. Wild rice's texture complements the onions perfectly.
Printable Version.

Ingredients

4 ½	lb onions, sliced thin
1/3	cup butter
¼	cup sugar, optional
3 1/3	pints beef broth
3 1/3	cup California Wild Rice, cooked
2	Tablespoons port wine
30	French baguette slices, lightly toasted
2 2/3	cups grated Gruyere of Swiss cheese
	Salt and pepper to taste

Directions

Sauté onions in butter over medium heat 15 minutes, stirring frequently. If desired, sprinkle with sugar. Caramelize approximately 45 minutes.

Season with salt and pepper. Add half of the broth; simmer uncovered 15 minutes. Add remaining rice; simmer 5 minutes, remove from heat and stir in wine.

Top each serving with 3 bread slices; sprinkle with cheese. Run under grill to melt cheese.
Serve immediately.

Servings

Makes 10 servings.

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