Wild Rice Beignets
  • 1 envelope dry active yeast
  • ½ cup lukewarm water
  • 1½ cups cooked Chieftain Wild Rice
  • 3 eggs, well beaten
  • 1 cup sifted flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • Frying oil
  • Sifted confectioner's sugar

Soften yeast in warm water and stir in the rice, mixing well. Cover and let set several hours or overnight. Add eggs, flour, sugar, salt and nutmeg. Beat well and let stand in warm place 20 to 30 minutes. Drop by tablespoon into oil, heated to 375° and fry until golden brown. Remove and drain on absorbent paper. Roll in confections' sugar and serve warm