California Wild Rice & Beef Cabbage Wrap
with Crunchy Ricotta Cheese

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“I love California Wild Rice because it is a colorful, healthy ingredient with a nutty, rich flavor that brings a great texture to any dish.”


~Created by Chef Helena Giesea~
Monte Rio, California

Makes 6-8 servings

 


Ingredients:

  • 1 cup California wild rice
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 4 3/4 teaspoons salt, divided
  • 1 gallon water, divided
  • 2 3/4 teaspoons salt, divided
  • 6 to 10 white cabbage leaves
  • 1/2 pound ground chuck
  • 2 teaspoons paprika
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup ricotta cheese
  • 1/4 cup finely grated carrot
  • 3 tablespoons toasted sunflower seeds


Cooking Instructions:

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.

Created by: Chef Helena Giesea, Monte Rio, California
Compliments of California Wild Rice Advisory Board
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Always in Season

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.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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