theadanews.com - Ada, Oklahoma

Local News

September 15, 2013

Celebrate National Rice Month by Going 'Wild'

Voice your choice for the culinary winner

Ada — An Ada woman is a finalist in the 2013 third annual Get Wild with Wild Rice recipe contest.

Mary Shivers' recipes for Santa Fe Chicken and Wild Rice Soup and Raging Bourbon BBQ Beef and Wild Rice Salad are two contenders for the grand prize.

In 1991, President Bush endorsed September as National Rice Month, celebrating the harvest and recognizing the contributions the U.S. rice industry makes to America’s economy. So this year, as the leaves start to turn and a morning chill returns to the air, it’s the perfect time to go “wild” and celebrate National Rice Month with the great taste of wild rice.

Often referred to as the “Caviar of Grains™,” wild rice has long been a favorite of cooks who use it in soups, salads, sides, main dishes, and even desserts. Wild rice, a natural food with no preservatives or additives, is a whole grain containing no sodium, sugar, saturated fat or cholesterol and is a better source of protein than white or brown rice. Wild rice is gluten-free and a great source of dietary fiber, phosphorus, calcium, and iron…all part of a healthy, well balanced diet.

In celebration of September’s National Rice Month, voice your choice in the third annual Get Wild with Wild Rice recipe contest. Ten finalists are vying for votes for the People’s Choice Award.  Votes must be cast by Sept. 30 by visiting www.mnwildrice.org and help one lucky winner bring home the cash prize!

  Santa Fe Chicken & Wild Rice Soup

1 medium onion, finely chopped

1 teaspoon minced garlic

1 package (15 ounces) Gold’n Plump® extra TenderTM boneless skinless chicken breast fillets, cubed

2 tablespoons canola oil

4 cups chicken broth

2 cups water

1 can (4 ounces) diced green chiles

1 can (14.75 ounces) Green Giant® cream style sweet corn

1 can (10.75 ounces) cream of chicken soup

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon pepper

 1 teaspoon salt

1 package (9 ounces) frozen Green Giant® chopped spinach, prepared as directed  on package, squeezed to remove moisture

3 tbsp finely chopped cilantro

 3 cups cooked wild rice

2 cups Sargento® fine cut shredded Colby-Jack cheese

Garnish: sour cream, diced tomatoes, diced avocado

Text Only | Photo Reprints
Local News
AP Video
Raw: Japanese Soldiers Storm Beach in Exercises Raw: Weapons Fire Hits UN School in Gaza Raw: Rocket Launches Into Space With Cargo Ship Broken Water Main Floods UCLA Two Women Narrowly Avoid Being Hit by Train In Virginia, the Rise of a New Space Coast New Sanctions on Key Sectors of Russian Economy Crayola Announces Family Attraction in Orlando US Ready to Slap New Sanctions on Russia Kerry: Not Worried About Israeli Criticism Boater Rescued From Edge of Kentucky Dam Girl Struck by Plane on Florida Beach Dies Rodents Rampant in Gardens Around Louvre House to Vote on Slimmed-down Bill for Border Looming Demand Could Undercut Flight Safety Raw: 2 Shells Hit Fuel Tank at Gaza Power Plant Raw: Massive Explosions From Airstrikes in Gaza Giant Ketchup Bottle Water Tower Up for Sale Easier Nuclear Construction Promises Fall Short Kerry: Humanitarian Cease-fire Efforts Continue
Stocks
Poll

Are you pleased that Oklahoma has repealed Common Core standards for public school students?

Yes
No
     View Results