One of the many enjoyable aspects of my career with California rice is the opportunity to blog and twitter California rice recipes and stories. I’m able to experiment with different rice recipes and then task friends and family to be the taste testers. Most recently, I adapted a blue-ribbon appetizer recipe from Amy Tichy of Kelliher, Minnesota. Long-time friends, Russ, Mari and David were the first to try the Wild Rice Cheesy Spread appetizer served with a variety of Lundberg’s yummy rice chips.
WILD RICE CHEESY SPREAD
16 Appetizer Servings
(Makes 2 Cups of Spread)
In a small bowl, blend the
following seven ingredients until smooth:
- 8 ounces of low fat cream cheese, softened
- ½ cup of Shredded 3-Cheese Blend (Parmesan, Asiago & Romano)
- 2 tablespoons Italian Vinaigrette salad dressing
- ¼ cup minced fresh basil leaves
- ¼ teaspoon lemon pepper seasoning
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Stir in the following four
ingredients:
- 1 cup cooked Lundberg’s Gourmet Blend of Wild & Whole Grain Brown Rice
- 1 green onion (bulb and green top) finely chopped
- ¼ cup chopped Kalamata olives
- ¼ cup chopped pimiento-stuffed olives
Transfer spread to a colorful serving bowl and garnish with fresh baby basil leaves and pimiento. Cover spread with plastic wrap and refrigerate for two hours to allow flavors to blend. Serve with Lundberg’s Rice Chips.
Everyone truly seemed to enjoy the California rice appetizer and I’m hoping they’ll bring their unbiased appetite to our next taste-testing adventure! In fact, I think I’ll start right now on a special rice dessert recipe. Stay tuned!
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
No comments:
Post a Comment