A Yan Can Cook favorite starring two California specialties.
Printable Version.

Ingredients

3½	cups reduced-sodium chicken broth
¾	cup California wild rice
¾	cup jasmine or other long-grain white rice
2	tablespoons olive oil
1	medium onion, chopped
2	cloves garlic, minced or pressed
1	6.5 ounce jar marinated artichoke hearts, chopped, reserving liquid
1	tablespoon minced, fresh oregano or ½ teaspoon dried oregano
2	teaspoons finely grated lemon peel
1	cup crumbled feta cheese
½	cup thinly sliced green onions

Directions

Rinse wild rice in a colander under cool running water until water runs clear. Add wild rice to boiling broth (or water with 2 teaspoons salt) in a 1 1/2-quart saucepan and return to a boil. Reduce heat; cover and simmer 45 to 50 minutes, or until kernels burst and wild rice is tender. Drain excess liquid, if necessary, and cool wild rice. You should have 2 cups cooked wild rice.

Meanwhile, trim off the stems, fibrous lower leaves and prickly tops from the artichokes. Rub all cut surfaces with the lemon wedge. Place artichokes in a steamer and steam over boiling water for about 30 minutes, or until a petal near center pulls out easily. Remove from steamer, cut each artichoke in half lengthwise and scrape out fuzzy choke. Set halves aside.

Place a wok or sauté pan over medium-high heat until hot. Add vegetable oil, stirring to coat. Add ham, bell pepper and green onions; stir-fry for 1 minute. Add cooked wild rice, soy sauce, sesame oil, salt and white pepper and toss to mix well. Fill artichoke halves with stir-fried wild rice mixture. Serve warm.

Servings

Makes 4 servings.

Nutrition per serving

223 cal; 31 g carb; 13 g pro; 7 g fat (26% cal from fat); 5 mg chol; 9 g fiber; 657 mg sod

This recipe was developed for the California Wild Rice Advisory Board by Martin Yan, cookbook author and host of the PBS television series Yan Can Cook :: www.cawildrice.com

A For your next holiday feast impress family and friends with this simple but elegant dish.
Printable Version.

Ingredients

½	cup each: chopped onions and chopped celery
1	clove garlic, minced
1½	Tablespoons butter or margarine
2	cups cooked brown rice (cooked in chicken broth)
1	cup cooked California Wild Rice (cooked according to package)
½	cup chopped walnuts
2/3	cup dried cranberries
½	teaspoon sage
¼	teaspoon seasoned salt
½	teaspoon ground black pepper
½	cup beef or chicken broth

Directions

In a small skillet over medium heat, cook onions, celery and garlic in butter until tender. Combine with remaining ingredients in a buttered 2½ quart baking dish. Bake at 350 degrees for 20 to 25 minutes.

Servings

Makes 6 servings.

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

This hearty pumpkin gratin is a typical dish served in the cold regions of Provence. It’s a delicious compliment to lamb.
Printable Version.

Ingredients

1	pumpkin (2pounds) peeled, seeded, and cut into 1-inch cubes
¾	cup cooked California wild rice
1	cup shredded Gruyere cheese
¼	cup all-purpose flour
2	gloves garlic, finely sliced
1	bunch fresh chopped thyme
	Salt and pepper to taste
1	pinch of freshly grated nutmeg
3	Tablespoons dried breadcrumbs
3	Tablespoons olive oil

Directions

Preheat oven to 325 degrees

Oil a 7 x 9-inch baking dish

Place pumpkin cubes in a large bowl.  Scatter the wild rice, cheese, flour and garlic over the top.  Sprinkle with thyme, salt, pepper and nutmeg.  Toss all of the ingredients together, making sure the pumpkin cubes are well coated.  Top with breadcrumbs and drizzle with olive oil.

Bake until pumpkin is tender when pierced with tip of a knife and top is golden brown, about 30 minutes.  If the top has not browned sufficiently, raise oven temperature to 425 degrees and bake another few minutes.

Remove from oven and serve hot.

Servings

Makes 6 servings.

This recipe was created by Chef Bernard Bruin and Chef Joshua Rabbie, Chef Partners, La Provence Restaurant & Terrace Roseville, CA :: www.cawildrice.com

Traditional white rice will never be the same once you try it with California wild rice. This pairing is sure to keep your tastebuds wanting more.
Printable Version.

Ingredients

¼	cup (2-ounces) California wild rice, cooked
¼	cup (2-ounces) white rice, uncooked
1	(2-ounce) Chinese sausage
1	tablespoon vegetable oil
1	tablespoon scallion, chopped
1	tablespoon soy sauce
½	cup lettuce, shredded

Directions

In a heavy saucepan, combine wild rice and 2 cups water. Add salt to taste; heat to boiling. Reduce heat, cover; simmer for 35 to 45 minutes. Check for doneness. The rice should be cooked until it puffs, revealing a light, cream-colored interior. Overcooking wild rice makes it mushy. Its delectable chewy bite should be true after cooking. Drain if necessary.

In a heavy saucepan, combine white rice with 2 cups water and boil for 20 to 30 minutes; drain.

In the meantime, boil the Chinese sausage in 3 cups of water for 10 minutes. Remove from water and dice. In a medium-sized frying pan, heat vegetable oil. Add boiled sausage pieces and cooked rices and stir-fry for 2 to 3 minutes. Mix in scallion, soy sauce and lettuce and stir-fry for another 2 or 3 minutes. Remove from heat and stir.

Servings

Makes 4 servings.

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

Always a Holiday Favorite
Printable Version.

Ingredients

2/3	Cup uncooked California Wild Rice
3	Cups Water
4	tsp. Chicken Bouillon
4	Slices Bacon, cut in 1 inch pieces
1	Med Onion, chopped
1/2	lb. Mushrooms, sliced
3	Stalks Celery, chopped
1	Cup Diced Apple
1	tsp. Crushed Oregano Leaves
1/2	tsp. Crushed Leaf Sage
1/2	Cup Chopped Nuts
2	Cups Bread Crumbs

Directions

Combine wild rice, water and chicken bouillon in 3 qt. saucepan. Bring to a boil, reduce heat, cover and simmer 50 - 65 minutes until rice is tender. Drain any excess liquid. While rice simmers, sauté bacon until crisp then add onion, mushroom and celery and sauté until softened. Add to cooked wild rice along with apple, nuts, spices and breadcrumbs.

You may substitute 1/2 lb. cooked and crumbled sausage for the bread crumbs.

Servings

Recipe makes enough to stuff a 10 - 14 lb. turkey

Courtesy of Fall River Wild Rice :: www.frwr.com

These mini pumpkins will be the centerpieces of your holiday celebration.
Printable Version.

Ingredients

1	cup uncooked California Wild Rice
3	Tablespoons butter
3	cups chicken broth
1	cup pecan halves (may use walnuts or slivered almonds)
1	cup raisins
1	cup dried prunes
3/4	cup orange juice
1/4	cup maple syrup
	Zest of 1 orange
1	teaspoon salt
	Ground black pepper to taste
8	mini-pumpkins hallowed out

Directions

Rinse the uncooked California Wild Rice in a colander until water runs clear.

In a heavy saucepan, sauté wild rice over medium heat in butter for 5 full minutes.

Grains will begin to burst and smell toasty. Add chicken stock, bringing to a boil. Remove from heat and add remaining ingredients, mixing well.

Transfer to a generously buttered 1 ½-quart casserole. Cover and bake at 325 degrees for 1 ½-2 hours.

During the last half hour of baking, place pumpkins on a baking sheet and place in oven unstuffed. Remove when wild rice is done. Mound wild rice into pumpkins, return to the oven and continue baking 30 minutes, until pumpkins are tender.

Servings

Makes 8 servings.

Nutrition per serving

Calories: 352; Protein: 7.2 gm; Fat: 14.4 gm; Carbohydrate: 54 gm; Sodium: 634 mg; Cholesterol: 12 mg.

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

Dried fruit and wild rice have always been favored during the holidays, but you can make this dish anytime you want to add a bit of sweetness to your meal!
Printable Version.

Ingredients

2	cups chicken broth
1	cup California wild rice, rinsed
1	tablespoon butter
1	onion, sliced in thin wedges
2	teaspoons firmly packed brown sugar
¼	cup golden raisins
¼	cup dried cranberries or cherries
¼	cup chopped dried apricots
1	teaspoon grated orange zest
	Juice from 1 orange
¼	teaspoon pepper
2	tablespoons chopped parsley

Directions

Combine chicken broth and wild rice in medium saucepan; bring to a boil. Reduce heat, cover and simmer 40 minutes or until almost tender.

In small saucepan, melt butter over low heat; stir in onion and brown sugar. Cook 10 minutes, stirring occasionally, until onion is tender and lightly browned.

Add cooked onions, raisins, cranberries, apricots, orange zest, orange juice and pepper to rice mixture. Cover and simmer 10 minutes or until rice is tender and grains have puffed open. Stir in parsley and serve.

Servings

Makes 6 servings.

Nutrition per serving

197 cal; 36 g carb; 9 g pro; 3 g fat (14% cal from fat); 6 mg chol; 3 g fiber; 548 mg sod

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

Enjoy this flavorful mixture with poultry or your favorite vegetables.
Printable Version.

Ingredients

1	cup California wild rice
3	cups boiling low sodium chicken broth or salted water
2	tablespoons butter
1	medium onion, chopped
1/3	pound fresh mushrooms, chopped (about 2 cups)
1	pound mild Italian-seasoned sausage, casings removed
¼	cup chopped fresh parsley
1	tablespoon minced fresh sage, or 1 1/2 teaspoons dried sage
1	teaspoon salt
	Fresh ground black pepper

Directions

Rinse wild rice in a colander under cool running water until water runs clear. Add boiling broth (or water with 2 teaspoons salt) to wild rice in a 2-quart casserole dish; cover and bake at 350° F for 1 hour. Drain any excess liquid, if necessary. You should have 3 cups cooked wild rice. Set aside.

Meanwhile, heat butter in a large frying pan over medium-high heat. Add onion and sauté 1 to 2 minutes. Add mushrooms and sauté until mushrooms wilt and give off juices, about 4 minutes.

Add sausage, mixing and crumbling as it cooks, until no pink remains, about 5 to 6 minutes. Add cooked wild rice to sausage mixture along with parsley, sage, salt and pepper. Stir over medium heat until flavors blend, about 2 minutes. May use to stuff cavity of turkey, chicken, pheasant or squash.

Servings

Makes 6 cups, or 12 servings.

Nutrition per serving

216 cal; 12 g carb; 11 g pro; 14 g fat (58% cal from fat); 34 mg chol; 1 g fiber; 606 mg sod

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

This mouthwater Mediterranean-inspired recipe makes a delectable side dish or a light,meatless main dish.
Printable Version.

Ingredients

3½	cups reduced-sodium chicken broth
¾	cup California wild rice
¾	cup jasmine or other long-grain white rice
2	tablespoons olive oil
1	medium onion, chopped
2	cloves garlic, minced or pressed
1	6.5 ounce jar marinated artichoke hearts, chopped, reserving liquid
1	tablespoon minced, fresh oregano or ½ teaspoon dried oregano
2	teaspoons finely grated lemon peel
1	cup crumbled feta cheese
½	cup thinly sliced green onions

Directions

In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add California wild rice; reduce heat to low and cover tightly. 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 bit eand liquid is absorbed, about 20 to 25 more minutes.

While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Add onion, garlic, artichoke hearts, oregano and lemon peel. Stir often, over medium heat, until heated through, about 5 minutes. When rice is done, remove from heat and gently stir in onion-artichoke mixture, 1/4 cup reserved marinade, feta cheese and green onions. Serve immediately.

Servings

Makes 6 to 8 side-dish or 4 main-dish servings.

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

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.
Printable Version.

Ingredients

3½	cups reduced-sodium chicken broth
¾	cup California wild rice
¾	cup jasmine or other long-grain white rice
2	tablespoons olive oil
1	medium onion, chopped
2	cloves garlic, minced or pressed
1	14.5 ounce can diced tomatoes, drained
1	canned chipotle chili, minced*
1	teaspoon ground cumin
1/3	cup minced, fresh cilantro
	Avocado and sour cream (optional)

Directions

In a 4- to 5-quart saucepan, bring broth to a 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, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Add onion, garlic, diced tomatoes, chipotle and cumin to oil. 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.

Servings

Makes 6 to 8 side dish servings.

Nutrition per serving

193 calories; 5.4 g protein; 34 g carbohydrates; 2.2 g fiber; 4.4 g fat; 0 mg cholesterol; 318 mg sodium (excluding optional ingredients).

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

Like Bangkok itself, this recipe is destined to become a historical treasure. Wild rice adds a healthy and flavorful twist to a traditional Thai favorite.
Printable Version.

Ingredients

3½	cups reduced-sodium chicken broth
¾	cup California wild rice
¾	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
½	cup finely slivered or chopped, fresh basil leaves
½	cup finely slivered or chopped, fresh mint leaves
	Fresh basil and mint sprigs (optional)
	Lime wedges (optional)

Directions

In a 4- to 5-quart saucepan, bring broth to a 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, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Reduce heat to medium and add onion and garlic. Stir until onion is lightly browned, about 5 minutes. Add ginger and stir until ginger is fragrant but not browned, about 2 minutes. Remove from heat. In a 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 a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (options).

Servings

Makes 6 to 8 side dish servings.

Nutrition per serving

209 calories; 6 g protein; 37.4g carbohydrates; 3.1 g fiber; 4.6 g fat; 0 mg cholesterol; 491 mg sodium (excluding optional ingredients).

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

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.
Printable Version.

Ingredients

10	cups California wild rice, cooked
1½	cup red bell pepper, coarsely chopped
6	cups mushrooms, sliced
3	quarts broccoli flowerettes
2¼	cups walnuts, coarsely chopped
2	cups butter
1½	tablespoon salt
1½	teaspoon black pepper

Directions

Cook wild rice and prepare red pepper, mushrooms, broccoli and walnuts. Melt butter in a large skillet and stir in salt and pepper. Add broccoli and stir-fry 1 minute, add red pepper, mushrooms and walnuts and stir-fry 1 more minute. Add cooked wild rice and continue to cook, stirring gently until wild rice is heated through. Do not overcook. Adjust seasonings if desired.

Servings

Makes 50 servings.

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com

This starter recipe stands on its own as a savory side dish. Look for the future cards to see how well California wild rice accents flavors from all over the world.
Printable Version.

Ingredients

2	cups chopped onion
3½	cups reduced-sodium chicken broth
¾	cup California wild rice
¾	cup jasmine or other long-grain white rice
2	tablespoons olive oil
1	medium onion, chopped
2	cloves garlic, minced or pressed

Directions

In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low and cover tightly. Simmer until grains begin to open and feel tender to bite, about 45 minutes. Add white rice to pan; cover tightly and simmer until white and wild rice are tender to bite and liquid is absorbed, about 20 to 25 minutes.

While white and wild rice cook, add olive oil to a 10-to 12-inch frying pan over medium-high heat. When pan is hot, add onion and garlic. Stir often until onion has soften and lightly browned, 5 to 7 minutes. When rice is done, remove from heat and gently stir in onion and garlic mixture. Transfer to a serving bowl.

Nutrition per serving:

182 calories; 4.7 g protein; 31.8 g carbohydrates; 1.7 g fiber; 4.2 g fat; 0 mg cholesterol; 313 mg sodium

Compliments of California Wild Rice Advisory Board :: www.cawildrice.com