California Wild Rice & Beef Cabbage Wrap
with Crunchy Ricotta Cheese
Makes 6-8 servings
Cook 1 cup California wild rice according to package directions, adding tomato paste, Italian seasoning, and 2 teaspoons salt.
In a large bowl, combine 1/2 gallon water and 2 cups ice, to make an ice bath.
In a large Dutch oven, bring 1/2 gallon water and 2 teaspoons salt to a boil over medium-high heat. Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft. Remove cabbage from boiling water and place in ice bath until cabbage is cool. Drain cabbage leaves on paper towels.
In a medium skillet, combine ground chuck, paprika, white pepper, ground red pepper, and 1/2 teaspoon salt. Cook over medium heat until beef is browned and crumbles.
Add wild rice mixture, stirring to combine, and set aside.
In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.
Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.
Compliments of California Wild Rice Advisory Board
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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