California Wild Rice Recipe Contest Winners Announced
Fair Oaks, CA — The California Wild Rice Advisory Board (CWRAB) www.cawildrice.com, is pleased to announce the winners of its first-ever recipe contest for California and Nevada culinary professionals– the California Wild Rice Rumble!
The grand-prize went to Chef Cheri Holmgren – of Homegrown Catering in Joshua Tree, California – for her California Wild Rice Confetti Shrimp Salad. The grand prize was chosen from the top recipes in each of three recipe categories: starters, salads and sides. The winner in each category received a cash prize, with Chef Holmgren earning an additional award for grand-prize. All contest winners also received a basket of California wild rice and wild rice products.
Chef Holmgren is a caterer and personal chef, with a love for chainsaw sculpting.
When it comes to California wild rice Holmgren says she loves it for its versatility, rich color and for the nutritional value it provides as a whole grain food.
Other top awards went to Chef Michael Compean, of the Culver Hotel, Culver City, California for the best starter recipe, California Wild Rice Galettes with Smoked Salmon and Caper Tartar Sauce and to Chef Mark LoRusso of Botero Steak in Las Vegas, Nevada for the best side dish – Manchego and California Wild Rice Arancini with Avocado.
In addition to the top recipes, the California Wild Rice Advisory Board awarded a prize for best photo of a wild rice dish. That honor went to food writer and blogger, Roland Denzel from Torrance, California. Denzel took the first-place prize for a shot of his California Wild Rice Tamales recipe and second place for his photo of California Wild Rice and Salmon Cream Cheese Roll.
The judging for the contest was held at California State University, Fresno, under the direction of Chef Klaus Tenbergen, Culinology® Program Director and Assistant Professor. Chef Tenbergen’s Culinology® students prepared each entry according to recipe instructions.
For more information and some of the winning recipes log on to www.cawildrice.com.
California Wild Rice Confetti Shrimp Salad
3 cups cooked California wild rice
1 pound cooked medium fresh shrimp, peeled, deveined, and chopped
1 large tomato, seeded and chopped
3/4 cup chopped sweet onion
3 tablespoons minced fresh cilantro
2 to 3 tablespoons seeded and minced jalapeño
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ripe chopped avocado
2 tablespoons fresh lime juice
6 cups shredded romaine lettuce
1/2 cup chopped walnuts
Lime wedges for garnish
- Cook wild rice according to package directions
- In a large bowl, combine shrimp, wild rice, tomato, onion, cilantro, jalapeño pepper, lemon juice, oil, salt, and pepper.
- In a small bowl, combine avocado and lime juice, tossing gently to coat. Add to shrimp mixture, stirring gently to combine. Cover, and refrigerate for at least 2 hours or up to 8 hours.
If desired, spoon mixture over shredded lettuce. Add walnuts, and toss gently. Garnish with lime wedges. Makes six servings.