by Crystal Schlueter
Super Bowl Sunday is sneaking up fast, so you are likely on the lookout for some simple snacks. Wild rice is an ingredient I always have on hand, so I thought I would share a couple of wild rice appetizers my family enjoys. The hotdish-inspired dip was the result of my needing to come up with a last-minute dish using what I had in my pantry and fridge. If your oven is occupied, you can make it in a crockpot instead. Cook on low for 2-4 hours before serving.
For the pizza-stuffed mushrooms, I came across the basic recipe years ago and tweaked it to give it a Minnesota flair. I used pesto in place of ordinary pizza sauce because it’s less watery and more flavorful, and a little wild rice for added texture. The garlic cheese curds stay on the mushrooms better than shredded cheese, and a drizzle of balsamic glaze makes these mushrooms feel a little fancy. If you are not a mushroom fan, you can use mini bell peppers or phyllo cups instead.
Wild Rice French Onion Dip
Ingredients:
2 blocks (8 ounces each) softened cream cheese
1 can (10.5 ounces) French onion soup
1/2 teaspoon coarsely ground black pepper
1 1/2 cups cooked wild rice
4 ounces shredded Swiss or Gruyère cheese
1/2 cup coarsely crushed French-fried onions
1 tablespoon loosely packed minced fresh chives
1 baguette, sliced and toasted
Instructions:
Preheat the oven to 350 degrees F. In a mixing bowl, beat the cream cheese until smooth. Stir in the soup and pepper until the mixture is creamy. Add the wild rice and shredded cheese. Stir until combined. Lightly grease a small casserole dish with cooking spray, then spoon in the dip. Sprinkle with French fried onions. Bake for 25 minutes or until hot and bubbly. Let cool for 10 minutes before serving. Sprinkle with chives. Serve with toasted baguette slices.
Yield: 16 servings.
Wild Rice Pizza Stuffed Mushrooms
Ingredients:
12 large baby bella mushrooms, stemmed and cleaned
2 tablespoons sun-dried tomato pesto or thick pizza sauce
12 slices of pepperoni
1/4 cup cooked wild rice
12 garlic-flavored cheese curds
Balsamic glaze for drizzling
Finely chopped fresh Italian parsley or basil for garnishing
Instructions:
Preheat the oven to 400 degrees F. Spray a sheet pan with cooking spray. Using a melon baller or half-teaspoon measuring spoon, hollow out the mushrooms and make the holes a bit larger, if necessary. Spoon 1/2 teaspoon of pesto into the bottom of each mushroom. Top each with a slice of pepperoni, pressing it inside to form a cup. Fill each cup with a teaspoon of wild rice. Top with cheese curds. Bake in the preheated oven for 15 minutes or until the cheese is browned. Drizzle with balsamic glaze and garnish with parsley or basil.
Yield: 6 servings.
