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 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

In large saucepan, saute onion, garlic, and chicken in oil. Add remaining ingredients except cheese; bring to a boil. Simmer 15 minutes; spoon into bowls. Top with cheese; garnish.

8 servings

 Raging Bourbon BBQ Beef & Wild Rice Salad

1 pound sirloin steak, cut into strips

1/3 cup flour

1/3 cup corn starch

1/3 cup canola oil

3 cups cooked wild rice

1 package (9 ounces) frozen Green Giant® Simply Steam® baby sweet peas, prepared as directed on package

1 package (9 ounces) frozen Green Giant® Simply Steam® Niblets® corn, prepared as directed on package

1/3 cup diced English cucumber

1/2 small red onion, thinly sliced

1/4 cup shredded carrots

4 teaspoon toasted sesame seeds

Marinade (whisk together):

1 tablespoon soy sauce

3 tablespoon Famous Dave’s® Barbecue Sauce, Apricot Bourbon

1 teaspoon Famous Dave’s® Pineapple Rage Hot Sauce

1/2 teaspoon salt

1/2 teaspoon pepper

Dressing (whisk together; chill):

1/3 cup Famous Dave’s® Fry Sauce, Rich and Tangy

2 tablespoons sesame oil

2 tablespoons rice vinegar (mirin)

2 tablespoons sugar

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

1/4 teaspoon pepper

Place steak in a large ziploc bag. Add marinade; shake to coat. Refrigerate 15 minutes; discard liquid. On small plate, combine flour and corn starch; coat steak. In large skillet, fry steak in oil until brown and crisp; set aside. In large bowl, combine remaining ingredients except sesame seeds; toss with dressing. Top with steak and sesame seeds.

4 servings

Recipes are compliments of the Minnesota Cultivated Wild Rice Council.