Americans choose wild rice contest winners

Dec. 18, 2012 @ 10:00 AM

There were no bus tours. There were no incessant campaign commercials. There were no compelling foreign policy debates. However, in what may be considered by some as the most compelling election of the year, America voted, and crowned Wild Rice & Sausage Frittata as this year’s winner of the Minnesota Cultivated Wild Rice Council’s 3rd annual “Get Wild with Wild Rice” Recipe Contest.

The 2012 “Get Wild with Wild Rice” Recipe Contest attracted a host of delicious new recipes from wild rice lovers across the country. Entries included soups, appetizers, salads, entrées, and sides and offered an eclectic mix of ingredients showcasing the distinctiveness and versatility of wild rice.

 Recipes went head-to-head in a taste test conducted by our culinary specialists. In September, recipes were posted on the Council’s website for an online contest celebrating National Rice Month. America voted for their favorite recipe with Anne Lauer of Hugo, MN, taking home the grand prize. In addition, ten finalist’s recipes were featured in the Council’s 2012-13 wild rice recipe brochure.

 

Grand Prize Winner – Wild Rice & Sausage Frittata (Anne Lauer, Hugo, MN)

The 2012 grand prize winning recipe features wild rice with pork sausage, Vidalia onion, and Mozzarella and Parmesan cheeses for a deliciously distinctive creation which can be served as a protein-rich main dish or as a creative option for a hearty breakfast (a frittata is simply the Italian version of the omelette). Wild Rice & Sausage Frittata is easy to prepare and a great way to incorporate the unique flavor of wild rice into your meals.

 Quick & Spicy Pork Wild Rice Soup (Sally Sibthorpe, Shelby Township, MI)

Add some spice to your meals with Quick & Spicy Pork Wild Rice Soup which combines delicious pork tenderloin with wild rice, corn, pinto beans, and taco cheese for a distinctive ‘tex-mex’ flavor. Garnish with lime wedges, avocado, and tortilla chips for a great starter or main dish option.

 Chicken & Wild Rice Enchiladas (Angela Smith, Blufton, SC)

This ethnic favorite combines tender, slow-roasted rotisserie chicken, black beans, red and green pepper, wild rice, and Monterey Jack and cheddar cheeses into a flavorful entrée brimming with ‘south of the border” flair.

 

 

WILD RICE & SAUSAGE FRITTATA

Anne Lauer, Hugo, MN

   1 large Vidalia onion, sliced into ¼” thick rings

    2 tbsp olive oil

    1 pkg (7 oz) frozen Green Giant® Antioxidant Blend-Olive Oil Seasoning, prepared as directed on pkg

    2 cups cooked wild rice

    8 oz smoked pork sausage, cooked, diced

    8 large eggs

 ⅓ cup half and half

  ¼ tsp each: salt and pepper

   ½ tsp Italian seasoning

    1 cup Sargento® Fine Cut Shredded Mozzarella Cheese

   ⅓ cup Sargento® Artisan Blends® Shredded Parmesan Cheese

Preheat oven to 375°F. In ovenproof, non-stick 12” skillet, cook onion in oil until softened; arrange vegetables over onion. Spread wild rice and sausage evenly over vegetables; continue to cook. In medium bowl, beat eggs, half and half, and seasonings; pour over skillet mixture. Do not stir; reduce heat. Cook until eggs begin to set around edges; sprinkle cheeses on top. In same skillet, bake until set all the way through and top is golden (about 15 minutes). Remove from oven; let rest 5 minutes. Run knife gently around edges; carefully invert onto a large plate. 6 servings.

 

QUICK & SPICY PORK WILD RICE SOUP

Sally Sibthorpe, Shelby Township, MI 

    1 lb pork tenderloin, cut into bite-size pieces

    1 tbsp chili powder

    1 tsp salt

    2 cloves garlic, minced

    1 cup diced onion

    3 tbsp olive oil

    1 can (7 oz) Green Giant® Mexicorn®, drained

    1 can (15 oz) pinto beans, drained

    3 cups cooked wild rice

    2 cups chicken broth

    6 cups spicy bloody mary mix or spicy tomato juice cocktail

    1 cup Sargento® Chef Blends™ Shredded Taco Cheese

Garnish: lime wedges, cubed avocado, chopped cilantro, and crumbled tortilla chips

In large saucepan, sauté pork, chili powder, salt, garlic, and onion in oil. Add remaining ingredients; bring to a boil. Simmer 5 minutes. Spoon into serving bowls; garnish. 6 servings.

 

 

CHICKEN & WILD RICE ENCHILADAS

Angela Smith, Bluffton, SC 

   ½ cup diced onion

   ¼ cup each: diced green pepper and red pepper

    1 tbsp butter

    1 cup black beans, drained, rinsed

    1  pkg (9 oz) frozen Green Giant® Simply Steam® Niblets® Corn, prepared as directed on pkg, drained

    2 tsp sea salt

    1  tsp pepper

    2 tbsp taco seasoning

   ½ cup salsa

    1 (3½ lbs) Gold’n Plump® Deli Rotisserie Chicken, meat removed, shredded

    3 cups cooked wild rice

   ½ cup Sargento® Fine Cut Shredded Monterey Jack Cheese

   16 flour tortillas, fajita size

    1 cup Sargento® Fine Cut Shredded Mild Cheddar Cheese

Garnish: sliced green onions, sliced black olives, diced tomatoes

Cheese Sauce (whisk until smooth), divided:

    2 cups salsa

    1 cup Miracle Whip

   ½ cup milk

    2 cans (10 oz each) fiesta nacho cheese soup

    2 tbsp taco seasoning

Preheat oven to 350°F. In large skillet, sauté onion and peppers in butter. In large bowl, combine onion mixture, beans, and corn. Add seasonings and salsa; mix well. Stir in chicken, wild rice, and Monterey Jack cheese; set aside. Coat bottom of two 9x13 pans with ½ cup cheese sauce each. Place ½ cup enchilada mixture on each tortilla; roll, place seam down in pans. Repeat with all tortillas; pour remaining cheese sauce over tortillas. Bake 25 minutes; remove from oven, top with cheddar cheese. Bake 5 minutes; garnish. 8-12 servings.