Wild rice, Southwestern style?
southwestern home decor
Hi!
I’m a culinary student. My catering class’ practical final exam consists essentially of creating and serving a themed buffet to other students and faculty. As a group, we were randomly assigned a theme (Southwestern) and individually assigned an ingredient (mine is wild rice).
I now have to come up with a southwestern wild rice dish for our starch. I have looked at a few Spanish/Mexican Rice recipes, and while they should work in theory, they don’t seem very inspired.
Anybody have any ideas they want to throw out?
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Southwestern Chicken and Rice Bake An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.
Ingredients:
* 2 cups cooked rice
* 1 1/2 cups diced cooked chicken
* 1 can (15 ounces) black beans, drained, rinsed
* 1 can (11 to 15 ounces) Mexican-style corn, drained
* 1 can (14.5 ounces) diced tomatoes, slightly drained
* 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
* 1 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried leaf oregano
* 1 tablespoon chili powder
* 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
* 4 tablespoons butter
* 4 tablespoons flour
* 1 cup milk
* 1/2 cup chicken broth
* 1/4 teaspoon coarsely ground black pepper
* 1/2 teaspoon salt
* 1/2 to 1 cup Cheddar or Monterey Jack cheese, optional
Preparation:
In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.
In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.
http://southernfood.about.com/od/chickencasseroles/r/bl51204a.htm
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Southwestern Wild Rice recipe This zesty dish employs whole-grain rice and vegetables along with your favorite lean meats. YOU decide what vegetables, meat, and spice intensity goes into this dish.
Ingredients:
2 Cups cooked brown rice (I like brown basmati rice)
1 Cup cooked wild rice
½ C diced carrots
½ C sweet corn kernels
½ C black beans (canned, rinsed well)
1 C diced red pepper; 1 C diced green pepper
4oz (cooked) lean beef/pork/shrimp/or chicken diced into ½ cubes (or julienned)
1-2 T Olive Oil
1 T each of chili powder, paprika, and ground cumin [or, try Jasons Cajun Spice mix!]
fresh cracked black pepper/garlic powder/onion powder to taste.
Makes: 4 servings.
To save yourself lots of time, pre-cut the vegetables. In a large saute pan, blanch/steam carrots in a bit of water under high heat. When water is almost entirely gone, add olive oil to the center of the pan (be careful…oil and water don’t exactly mix well!). Give the oil a moment to heat up, then add red peppers and begin sauteing. Lower heat to MED/HI, then stir-in diced meat.(I like to use shrimp or chicken). Add the rice. Before folding-in, add the seasonings to the rice (black pepper, onion/garlic powder, and whatever you like) Then, incorporate the seasonings to the entire pan, and let the heat work into the rice and meat. You may need to add water or broth to create steam. Add seasonings to preference, then plate into serving bowls.
http://www.jasonsfitkitchen.com/10-minute-meals/95-southwestern-wild-rice-recipe
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Southwestern Wild Rice Salad in Bread Bowls
1cup cooked wild rice
1cup cooked brown or white rice
3tablespoons chopped fresh cilantro
1can (15 to 16 ounces) pinto beans, rinsed and drained
1can (11 ounces) whole kernel corn with red and green peppers, drained
1can (4 ounces) chopped green chilies, drained
3tablespoons white wine vinegar
1tablespoon Dijon mustard
1/4teaspoon ground cumin
1/4teaspoon pepper
4large Kaiser rolls (about 3 1/2 inches in diameter)
1/2cup shredded part-skim mozzarella cheese (2 ounces)
1.Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
2.Cut 1/2-inch-thick slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. Reserve bread trimmings for another use.
3.Spoon rice mixture into rolls. Sprinkle with cheese.
Make the Most of This Recipe
All rice is not the same! Because brown rice still has the germ and bran layer, it takes longer to cook, about forty-five to fifty minutes versus twenty minutes for regular long grain white rice, but it’s worth the time. Cook a double batch, and keep rice in the freezer for nights you want brown rice in a snap. Use chili powder if cumin isn’t available.
Southwestern Chicken-Wild Rice Salad in Bread Bowls
Omit pinto beans. Add 1 1/2 cups cubed cooked chicken or turkey with wild rice in step 1. Continue as directed.
http://www.bettycrocker.com/recipes/southwestern-wild-rice-salad-in-bread-bowls/75f7f4cf-a6e4-40c5-9116-d9282bde6ac9
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typically in southwestern cuisine you would have the following ingredients in a meal.
corn, carrots, black beans, peppers I found this maybe it will help you.
http://www.ifood.tv/recipe/southwestern-wild-rice
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Whatever dish you choose, I would add some chicken to it since it’s traditional to have chicken and rice. This look delicious and you can also go the vegetarian route w/o chicken. http://www.food.com/recipe/southwestern-style-beans-and-rice-with-chicken-319245
Good luck!
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