Manchego & California Wild Rice Arancini with Avocado Dip
In a medium saucepan, bring 2 quarts water and 1/2 teaspoon salt to a boil over high heat. Add California wild rice; reduce heat, and simmer for about 1 hour, or until tender.
In the work bowl of a food processor, process half of rice until coarsely chopped.
In a medium bowl, combine chopped rice, remainder of cooked rice, parmesan cheese, 1 1/2 tablespoons flour, salt and white pepper to taste. Form mixture into 7 (1.5-ounce) balls.
In a shallow dish, lightly beat eggs. In a separate shallow dish, combine remaining 1/2 cup flour, breadcrumbs, and parsley. Season to taste with salt and white pepper. Coat wild rice arancinis in beaten egg; dredge in flour mixture.
In a large Dutch oven, pour oil to a depth of 2 inches; heat to 360˚. Fry arancinis for 1 to 2 minutes, or until golden brown. Drain on paper towels. Season to taste with salt and white pepper.
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