Fair Oaks, California – Chefs, chefs-in-training, caterers and other culinary professionals are invited to compete for a total of $5,000 cash and prizes in the “California Wild Rice Rocks My World Recipe Rumble.” The California Wild Rice Advisory Board is sponsoring the contest.
The goal of the “California Wild Rice Rocks My World Recipe Rumble” is to tap into the creativity of California and Nevada chefs and other culinary professionals by challenging them to craft compelling new ways of using and serving wild rice in restaurants, within catering operations and in other foodservice settings.
“We want to encourage chefs to think outside the box in developing new menu applications for wild rice,” says Fred Klose, manager of the California Wild Rice Advisory Board in Fair Oaks. “West Coast chefs are the leaders in sparking new food trends. We’re seeking to tap into their creativity to uncover innovative uses for wild rice in starters, salads and side dishes.”
The “California Wild Rice Rocks My World Recipe Rumble” kicked off September 1, just in time for the month-long celebration of California Wild Rice Month. The contest closes February 28. Winners will be notified no later than March 31, 2010.
In addition to cash awards for the best recipes, photography enthusiasts will have an opportunity to submit photos of their recipe entries for a chance to win cash and prizes. Contestants must enter their images through the social photography site Flickr in the “California Wild Rice Rocks My World Recipe Rumble” group. Recipe and photo winners will also receive an array of wild rice products.
Contest entry forms, rules and frequently-asked questions may be found online at the website and may also be requested by sending a SASE to California Rocks My World Recipe Rumble; P.O. Box 4843; Horseshoe Bay, Texas, 78657.
Just for fun, here are a few recipes, courtesy California Wild Rice Advisory Board.
WILD RICE BANGKOK
Like Bangkok itself, this recipe is destined to become a historical treasure.
3 1/2 cups reduced-sodium chicken broth
3/4 cup California wild rice
3/4 cup jasmine or other long-grain white rice
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced or pressed
2 tablespoons minced fresh ginger
2 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon firmly packed brown sugar
1/2 cup finely slivered or chopped, fresh basil leaves
1/2 cup finely slivered or chopped, fresh mint leaves
Fresh basil and mint sprigs (optional)
Lime wedges (optional)
In 4- to 5-quart saucepan, bring broth to 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 45 minutes.
Stir in white rice. Cover tightly and simmer until tender to bite and liquid is absorbed, 20 to 25 more minutes.
While wild and white rice cook, in 10- to 12-inch skillet over medium-high heat, heat olive oil. Reduce heat to medium and add onion and garlic. Stir until onion is lightly browned, about 2 minutes. Add ginger and stir until ginger is fragrant but not browned, about 1 minute. Remove from heat.
In small bowl, mix together soy sauce, lime juice and sugar until smooth. When rice is done, remove from heat and gently stir in onion-ginger mixture, soy sauce mixture, basil and mint. Transfer to serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (optional).
Yields 6 to 8 side-dish servings.
WILD RICE AZTECA
Wild rice adds chewy texture, nutty flavor and striking color to traditional Mexican rice. Turn up the heat by adding more chipotle chilies if desired.
3 1/2 cups reduced-sodium chicken broth
3/4 cup California wild rice
3/4 cup jasmine or other long-grain white rice
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 can (14.5 ounces) diced tomatoes, drained
1 canned chipotle chili, minced*
1 teaspoon ground cumin
1/3 cup minced, fresh cilantro
Avocado and sour cream (optional)
In 4- to 5-quart saucepan, bring broth to 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 45 minutes.
Stir in white rice. Cover tightly and simmer until tender to bite and liquid is absorbed, about 20 to 25 more minutes.
While wild and white rice cook, in 10- to 12-inch skillet over medium-high heat, heat olive oil. Add onion, garlic, diced tomatoes, chipotle and cumin. 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 cilantro until blended. Garnish each serving with a dollop of sour cream and avocado slices (optional).
*A second chipotle chili can be added to increase spiciness.
Yields 6 to 8 side dish servings.
WILD RICE ATHENA
This mouthwatering Mediterranean-inspired recipe makes a delectable side dish or light, meatless main dish.
