Last call – CA wild rice recipe contest for culinary pros
FAIR OAKS, CA —The producers of California wild rice are sponsoring a recipe contest for professional cooks and other culinary professionals who reside in California and Nevada. A total of $5,000 in prize money has been allocated to contest winners.
The objective of the contest is to call greater awareness to the versatility of California wild rice, and inspire chefs and others to embrace the product and its attributes as a whole-grain food.
Contestants may enter as many original recipes using wild rice and wild rice blends as they wish. Winners will be notified no later than March 31. Rules and a contest entry form may be found at www.cawildrice.com. The deadline for recipe entries is February 28.
The sponsor of the contest is the California Wild Rice Advisory Board a non-profit organization made up of several dozen California wild rice producers and processors.
Contest entry forms and rules may be requested by writing to:
California Wild Rice Rocks My World Recipe Rumble P.O. Box 4843 Horseshoe Bay, Texas, 78657.
Please enclose a self-addressed-stamped envelope. Entries not completed on line may be sent to the above address.
California Wild Rice Azteca
Wild rice adds texture, flavor and color to traditional Mexican rice turn up the heat by adding more chipotle chilies
California Wild Rice Azteca
3 ½ cups reduced-sodium chicken broth ¾ cup California wild rice ¾ cup jasmine or other long-grain white rice 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced or pressed 1 14.5 ounce can diced tomatoes, drained 1 canned chipotle chili peppers, drained and minced* 1 teaspoon ground cumin 1/3 cup minced fresh cilantro Avocado and sour cream (optional)
In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 40 minutes.
Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to the bite and liquid is absorbed, about 15 more minutes.
While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Add onion, garlic, diced tomatoes, chipotle and cumin to oil. Reduce heat to medium and stir until heated through, about 5 minutes. When rice is done, remove from heat and gently stir in onion-tomato mixture and minced cilantro until blended. Garnish each serving with a dollop of sour cream and avocado slices (optional). Makes 6 to 8 side dish servings.
*A second chipotle chili pepper may be added to increase spiciness.
Last call – CA wild rice recipe contest for culinary pros
FAIR OAKS, CA —The producers of California wild rice are sponsoring a recipe contest for professional cooks and other culinary professionals who reside in California and Nevada. A total of $5,000 in prize money has been allocated to contest winners.
The objective of the contest is to call greater awareness to the versatility of California wild rice, and inspire chefs and others to embrace the product and its attributes as a whole-grain food.
Contestants may enter as many original recipes using wild rice and wild rice blends as they wish. Winners will be notified no later than March 31. Rules and a contest entry form may be found at www.cawildrice.com. The deadline for recipe entries is February 28.
The sponsor of the contest is the California Wild Rice Advisory Board a non-profit organization made up of several dozen California wild rice producers and processors.
Contest entry forms and rules may be requested by writing to:
California Wild Rice Rocks My World Recipe Rumble
P.O. Box 4843
Horseshoe Bay, Texas, 78657.
Please enclose a self-addressed-stamped envelope. Entries not completed on line may be sent to the above address.
California Wild Rice Azteca
Wild rice adds texture, flavor and color to traditional Mexican rice turn up the heat by adding more chipotle chilies
California Wild Rice Azteca
3 ½ cups reduced-sodium chicken broth
¾ cup California wild rice
¾ cup jasmine or other long-grain white rice
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 14.5 ounce can diced tomatoes, drained
1 canned chipotle chili peppers, drained and minced*
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Avocado and sour cream (optional)
In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 40 minutes.
Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to the bite and liquid is absorbed, about 15 more minutes.
While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Add onion, garlic, diced tomatoes, chipotle and cumin to oil. Reduce heat to medium and stir until heated through, about 5 minutes. When rice is done, remove from heat and gently stir in onion-tomato mixture and minced cilantro until blended. Garnish each serving with a dollop of sour cream and avocado slices (optional). Makes 6 to 8 side dish servings.
*A second chipotle chili pepper may be added to increase spiciness.