Busy day meeting all of these recipe contests. 🙂 I am submitting my original wild rice recipes for the 7th annual wild rice recipe contest. This recipe uses ¼ cup of precooked wild rice per serving and cheese from Crystal Farms®, chicken from Gold’n Plump®, veggies from Green Giant®, and the Northern Canola Growers Association®.
I am submitting appetizers, and entrées.
Appetizer:
Sriracha Cheese Balls 
Turn the leftover MN wild rice into the irresistible crunch, delicious rice balls made with cheesy Green Giant vegetables and Crystal Farms cream cheese.
Ingredients
1 Cup Crystal Farms® Gouda Cheese
1/2 cup Crystal Farms® Cream Cheese
1 cup of precooked wild rice
1 Bag Green Giant® Cheesy Vegetable Melody
2 Cup Canola Oil
1/2 Cup All Purpose Flour
1 tsp salt
1 tsp pepper
1 tbs Sriracha
Method
Microwave Green Giant Cheesy Vegetable Melody. In one bowl toss all ingredients in mixing bowl blend for 1 minute. (except oil)
Heat oil in the pan. Add golf ball sized cheese balls and fry on both sides for 3 minutes each until crispy.
Entree:
Smothered Wild Rice Chicken
Ingredients
1 package Gold’n Plump® Extra Tender (2 breasts)
1 Cup Crystal Farms® Gouda Cheese
1/2 cup Crystal Farms® Cream Cheese
1/2 cup of precooked wild rice
1 cup Green Giant® Broccoli
1 Cup Canola Oil
1/2 Cup All Purpose Flour
1 egg
4 slices Bacon.
5 sun dried tomatoes
1 tsp salt
1 tsp pepper
Method
Whisk egg and set aside. In a bowl toss chicken with flour. Then dip chicken in egg. Spread rice on parchment paper. Coat chicken generously with rice.
Fry bacon until crispy set aside. In the same pan heat oil. Place chicken in oil cook both sides for about 6 to 7 minutes each.
While cooking microwave broccoli for 2 minutes. Blend cream cheese, salt, pepper,sun dried tomatoes,and broccoli. When chicken is thoroughly cooked at 2 pieces of bacon on top. Add 1/2 cream cheese mix and top with Gouda. Reduce heat and cover pan let cheese melt.
Coffee and Power Tools 