• 2 Cups Autumn Harvest Rice
• Shrimp, fully cooked and peeled
• 2 large Mangoes, ripe yet firm, peeled
• 1 Pineapple, peeled
• 2 Kiwi, peeled and cubed
• 1 large Red Bell Pepper, seeded
• 1 medium Red Onion, peeled
• 1 Jalapeno Pepper, seeded and minced
• ½ Cup chopped fresh Cilantro
• ¼ Cup freshly squeezed Lime Juice
• 1 Tbsp. Lemon Juice
• 1 Tbsp. Rum (optional)
• Seasonings of choice
  

Directions: Prepare Autumn Harvest according to instructions. Keep warm.

Cut mangoes, pineapple, kiwi, red bell pepper and red onion into ¼ inch cubes and place in bowl. Add lime juice, lemon juice, rum (optional), seasonings and cilantro and toss gently. Refrigerate until ready to use.

Place shaped rice on plate, surround rice with salsa and shrimp. Garnish and serve.

• 2 cups Calico Rice Blend, cooked and cooled
• ½ pound cooked Crab Meat
• 1 can sliced Water Chestnuts, drained
• ½ cup sliced Celery
• ¼ cup sliced green Onions, including tops
• ¼ cup each Yogurt and Dairy sour cream
• 1 tablespoon fresh Lemon Juice
• ¼ teaspoon Hot Pepper Sauce
• 1 package Spinach Flavored Tortilla Wraps
• ¼ teaspoon Salt

Combine wild rice, crabmeat, water chestnuts, celery and onions. In another dish, combine yogurt, sour cream, lemon juice and seasonings in small bowl; blend well. Pour over rice mixture; toss lightly. Spoon salad into spinach wraps, then garnish and serve. This salad may also be served on ruffled lettuce with tomato wedges.

• 4 slices Bacon, chopped
• 3 cloves Garlic, chopped
• 1 pound Baby Scallops
• 1 bunch Scallions (about 8), cut into 1" pieces
• 1 cup Corn Kernels
• 1 Tomato, chopped
• ½ teaspoon Salt
• 1/8 teaspoon Thyme
• ½ teaspoon Lemon Pepper
• Pinch of Cayenne Pepper
• 3 cups cooked Chieftain®'s Autumn Harvest Blend cooked with Chieftain®'s Vegetarian Seasoning

Cook rice according to package and set aside. Cook bacon and garlic in saucepan over medium heat for 6 minutes. Add scallops and scallions; sauté 3 minutes. Add corn, tomato and seasonings; cook 3 minutes. Add rice and simm3r for 8 to 10 minutes or until heated throughout. Serve at once.

• 3 cups cubed Walleye
• 8 cups cooled Mashed Potatoes
• 1/8 cup finely chopped Onion and Celery
• 1 tsp finely chopped garlic
• 1 egg
• 1 cup Chieftain®'s Autumn Harvest Blend with Chicken Seasoning, cooked and cooled
• 1 tsp Paprika
• Salt and Pepper to Taste

• 1 teaspoon of finely chopped Garlic
• ½ of stick of Butter
• 1 to 2 tablespoons of Flour
• 1 tablespoon of finely chopped Oregano
• 2 cups of Chicken Stock
• 1 pint of Heavy Cream
• 1/8 cup of Brandy
• Salt and Pepper to Taste

For Walleye Cake - Combine all ingredients for walleye cake. Heat peanut oil in skillet. Shape into round cakes and fry until golden brown. For Sauce - Melt butter. Add garlic; sauté. Add brandy; sauté for 1 additional minute on high heat. Make a roux by adding flour. Add chicken stock slowly and whisk. Add remaining ingredients and reduce for 10 minutes. Ladle sauce onto a plate. Put cake in the middle of plate; garnish with parsley

• 1 cup each of diced Onions, Celery, Carrots and Mushrooms
• ½ cup Water
• 1 package of Rice River Farms Pasta Rice Blend
• 1/8 cups of Chieftain®'s Vegetarian Seasoning
• 2 tablespoons Soy Sauce
• 2 tablespoons Butter
• Salt and Pepper
• 1 teaspoon Paprika
• 1/8 cup Sherry or your favorite White Wine
• 1 tablespoon finely chopped Fresh Dill
• ½ pint Heavy Cream and 2 cups Half & Half
• 10 Wonton Wraps
• ½ cup Parmesan Cheese
• 2 pounds diced fresh Walleye Pike

Sauté onions, celery, carrots and mushrooms in butter. Add water, soy sauce and seasoning. Set aside. Keeping juice from vegetables in sauté pan, add cream, paprika, half & half, dill, wine, salt and pepper. Heat just to boil; simmer 15 minutes. Cook rice as directed on label; set aside. Fill wonton wrap with cubed walleye, tablespoon of vegetables and rice. Wrap and place in 9x13-inch baking pan. Pour cream sauce over wraps. Sprinkle Parmesan cheese over top and bake at 350º for 30-40 minutes until brown and bubbly. Let stand for 15 minutes.

• 1 tablespoon grated, fresh Ginger
• 1 tablespoon Curry
• 1 teaspoon Black Pepper
• ½ teaspoon Turmeric
• Cayenne Pepper if desired, to taste
• Cornstarch (enough to thicken stock used for sauce)
• Soy Sauce and/or Seasoning Salt as needed
• 8 cups cooked, Chieftain®'s Premium Wild Rice
• 3 tablespoons Chieftain®'s Garlic Peppercorn Seasoning (Pre-cook wild rice in beef stock according to cooking instructions, adding garlic peppercorn seasoning to the stock)
• 1 to 2 pounds thinly sliced Venison or any meat of choice
• 1 can Bamboo Shoots
• 2 cans Water Chestnuts
• 1 bunch scallions, sliced thin
• 3 to 6 garlic cloves, minced
• 1 Bell Pepper
• Approx. 4 to 8 cups additional beef stock
• 1 to 2 cups each of 4 to 6 of your favorite fresh vegetables, sliced to desired thickness

Start with very hot skillet or wok with about ½ inch of peanut or vegetable oil. Sauté meat and onions very quickly, Seasoning lightly with a little of each of the seasonings; Remove meat and set aside. Add about ½ inch more oil to wok and stir-fry only the vegetables that will take the longest to cook, i.e.: carrots, broccoli and cauliflower. Add all seasonings again, covering vegetables evenly and stirring constantly. As vegetables begin to get fork-tender, but crisp, add any vegetables remaining, except cucumbers. Stir-fry until all vegetables are crisp-tender, seasoning to taste. Add meat back into wok. Stir thoroughly with vegetables. Taste for proper seasoning and add soy to taste. Mix cornstarch into cold stock and add to the stir-fry. Cook to desired thickness. Add cubed cucumbers and toasted sesame seeds if desired.