• ½ cup Chieftain®'s Premium Wild Rice, cooked
• ½ cup Israeli Couscous, cooked
• 10-ounce tube Pizza Crust
• 7-ounce Pizza Sauce
• ½ cup Parmesan Cheese
• 1½ cups of any cheese

Cook wild rice; set aside. Cook Israeli couscous; set aside. Cook pizza crust. Top with sauce, wild rice, Israeli couscous, cheeses and any additional topping you would like.

• 1 pound Hamburger
• 1 can diced Green Chilies
• 1 package Taco Seasoning
• 1 cup Refried Beans
• 8 ounces Sour Cream
• ½ bottle Green Taco Sauce
• 1 cup Chieftain®'s Premium Wild Rice
• 8 ounces grated Cheese

Cook wild rice. Mix hamburger, green chilies and taco seasoning; fry and drain. Add refried beans and wild rice to hamburger mixture. Place in casserole. Mix together sour cream and taco sauce. Pour over hamburger mixture. Sprinkle cheese overtop. Bake at 350° for 30 minutes. Serve hot with taco chips.

• 1 cup of Chieftain®'s Premium Wild Rice
• 4 boneless/skinless Chicken Breasts
• 12 Flour Tortillas
• 2 to 3 cups of Shredded Cheese
• Salsa and Sour Cream for Garnish

Prepare wild rice according to package directions. Cook chicken breasts until done; chop into bite size pieces. Layer one tortilla with wild rice and chicken; top with shredded cheese. Place another tortilla on top. Repeat with reaming tortillas. Bake at 400º until cheese is melted and tops are golden brown. Slice into triangles and garnish with salsa and sour cream.

• 6 Eggs
• 2 10-ounce packages of chopped Spinach, squeezed dry
• 1 cup cooked Chieftain®’s Premium Wild Rice
• 1 large Onion, grated or finely chopped
• 2 cups Stuffing Mix or Seasoned Bread Crumbs
• 1 cup grated Parmesan Cheese
• 1½ sticks Butter, room temperature
• 1 teaspoon Poultry Seasoning
• Salt and Pepper to taste

Beat eggs, add all other ingredients. Mix well. Form into balls. Bake at 350ºF for 20 minutes. Makes approximately 5 dozen balls.

• 2½ cups Chieftain®'s Premium Wild Rice, cooked
• 2-10 ounce packages frozen chopped spinach
• 1/3 cup minced onion
• 3 tablespoons butter or margarine, melted
• ¼ pound grated fresh Parmesan Cheese
• 2 Eggs, beaten
• ¾ cup shredded Monterey Jack or Mozzarella Cheese
• 3 tablespoons crumbled Bleu or Feta Cheese
• 2 tablespoons soft Bread Crumbs
• ¼ teaspoon each of Salt, Pepper, and Ground Nutmeg
• about ½ package frozen Phyllo Pastry, thawed
• Melted Butter or Margarine
• Fresh Spinach Leaves

Prepare wild rice according to package directions. Thaw spinach; place between paper towels and squeeze until barely moist. Sauté onion in 2 tablespoons of butter in a large skillet; add spinach; cook 5 minutes. Remove vegetables from skillet; cool. Add wild rice, parmesan and next seven ingredients to spinach mixture; stir well. Cut sheets of phyllo in half. Working with one at a time, brush each phyllo strip with melted butter (keep remaining strips covered according to package directions). Place 2 teaspoons of Wild Rice / Spinach mixture at base of phyllo strip, fold in each side and roll. Repeat process with remaining phyllo. Keep finished wraps covered before baking. Place Wild Rice Spinach Phyllos seam side down on ungreased baking sheet. Brush with melted butter, bake at 450° for 10 to 15 minutes. Drain on paper towel. Serve on spinach leaves. Yield is about 15 wraps.

• 2 packages medium to large whole Mushrooms with stems
• 2 packages Cream Cheese
• 1 bunch of Green Onions, chopped
• 1 cup cooked Chieftain®'s Premium Wild Rice, cooled

Wash mushrooms and remove stems. Cut large stems in half and set aside enough stems to place on top of the mushrooms after stuffing. Chop remaining stems and mix with cream cheese, chopped chives and wild rice. Spoon cream cheese mixture into mushrooms and place a reserved stem on top of the cream cheese mixture, pressing lightly. Bake in an oven at 350º for 15 to 20 minutes.

• 2 cups Chieftain®'s Premium Wild Rice
• 4 Chicken Breasts (boneless, skinless)
• 2 medium Apples
• 1 cup of Mayonnaise
• Lemon Juice Salt and Pepper, to taste
• 20 Flour Tortillas
• 1 bunch Lettuce or Spinach Leaves

Combine 5 cups of water and wild rice in a saucepan. Bring to a boil, reduce heat and simmer until all liquid has been absorbed; about 45 minutes. Allow wild rice to cool. Cook chicken until done. Allow chicken to cool; shred into small pieces. Combine wild rice, chicken, mayonnaise, salt and pepper; mix thoroughly and refrigerate. Peel apples and chop into small pieces; sprinkle with lemon juice. Toss apples into wild rice and chicken mixture. Place 1 tortilla on flat surface and cover with 1 lettuce leaf and ¼ cup of wild rice and chicken mixture. Roll tortilla tightly. Makes approximately 20 Chicken and Wild Rice Roll-Ups. Cut in half, thirds or quarters for appetizers. Note: To make this dish the night before, prepare and combine all ingredients except apple and lemon juice. Peel and chop apples in the morning, toss with chicken and wild rice mixture; roll into tortillas. Try chicken and wild rice mixture in a pita with sprouts or our other favorite ingredients.

• 3 cups cooked Festival Blend with Maple/Apple Seasoning
• 2 stalks celery, finely chopped
• ½ medium onion, finely chopped
• ½ large Granny Smith Apple, finely chopped
• 2 Tablespoons Butter
• 1 cup cooked Chicken or Turkey, shredded
• ¼ cup Mayonnaise
• ¼ teaspoon Seasoning Salt
• 6 flour Tortillas
• Melted Butter

Sauté celery, onion and apple in butter. Add the cooked rice, meat, mayonnaise and seasoning salt. Spread the tortillas with the mixture and roll like a jelly roll. Cut into bite size pieces. Place cut end up on a baking sheet. Drizzle each piece with melted butter. Bake at 375 degrees for 10-12 minutes or until lightly browned. Serve immediately. Makes approximately 48 appetizers.

• 1 pound dried Red Beans
• 3 tablespoons
• Vegetable Oil
• 1½ cups chopped Onions
• 1 cup chopped Green Bell Peppers
• 1 cup Chopped Celery
• 2 tablespoons minced Garlic
• 1 cup peeled, cored, seeded and chopped Tomatoes
• 1 teaspoon Dried Oregano
• ½ teaspoon Dried Thyme
• 3 Bay Leaves
• 1 teaspoon Paprika
• ½ teaspoon Cayenne
• ½ teaspoon Ground Cumin
• ¼ cup Vinegar
• 1 teaspoon Tabasco (or to taste)
• Red Pepper Flakes to taste
• Salt and Pepper to taste
• 1½ cups Chieftain®'s Premium Wild Rice

Soak, rinse and cook beans according to package directions. Heat oil in a heavy sauté pan over medium heat. When hot, add onions, bell pepper, celery and garlic and sauté for 3 minutes or until vegetables begin to soften. Stir in tomatoes, herbs, spices and vinegar. Cook for about 15 minutes or until vegetables are tender. Scrape into beans. Add Tabasco, red pepper flakes, salt and pepper. Place beans over medium heat and cook for 10 minutes or until heated through. Cook wild rice according to package directions. When cooked, place in a deep serving bowl and pour beans over top.

• 2 8-ounce packages of refrigerated Crescent Rolls
• ½ cup Mayonnaise
• 2 tablespoons Honey Dijon Mustard
• ½ teaspoon Black Pepper
• 2 cups cooked Turkey, chopped
• ½ cup Celery, sliced
• 3 tablespoons fresh Parsley, snipped
• 2 cups cooked Chieftain®'s Festival Blend
• 4 ounces Swiss Cheese, shredded
• 1 Egg, separated

Preheat oven to 375º. Unroll crescent dough and separate into 16 triangles. With wide ends of triangles toward the center, arrange in a circle. Corners of wide ends will touch and points will extend 1-inch beyond the edge. Arrange remaining 8 triangles in center matching the wide ends. Fold together mayonnaise, mustard and black pepper in a bowl. Add turkey, celery, parsley and Festival Blend to batter. Scoop filing over seams of dough, forming a circle. Beginning in the center, lift one dough triangle, slightly overlapping to form wreath. Tuck last end under first. Separate egg, beat egg white lightly, brush over dough. Bake 25-30 minutes or until golden brown. Slice and serve.

This is the type of dish that allows you to use your imagination while creating it. Almost anything goes when you make Wild Rice Pizza!

Speed things up by buying pre-made pizza crusts from the grocery store. For the sauce, use premade Alfredo sauce or white sauce; mix with some spaghetti sauce for color and flavor. Add cooked Chieftain®’s Dry Roasted Premium Wild Rice cooked with Chicken Seasoning. Add cooked cubed turkey or chicken. Add sliced, sautéed Vidalia and/or red onion; sliced and sautéed mushrooms, steamed sliced tomatoes and steamed broccoli. Top with Parmesan, Romano, Mozzarella and Feta cheeses. Baked until the cheese es melted and the sauce warmed, approximately 15 minutes at 350°. You can add green or red peppers, cauliflower, eggplant, etc to make this your signature dish. Wild Rice adds nuttiness to the taste of the pizza. It will receive rave reviews!