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