What do you do when you just can't think of a really good recipe name...get silly that's what!
Great dish...everybody loves it! Terrible name everybody hates it!
So please, please, please forgive the silly name.....look past that and head straight on over to a really super side dish.
I experimented a lot with wild rice until I had perfected this side dish that I actually love a a light main course too.
Kudos to the Minnesota Rice Council for a great contest and by the way they have loads of fantastic recipes to check out! Anyway I digress......here is MY entry into the contest and fingers crossed it will get me entry into the World Food Championships 2015!!!!
Wild Ring I think I love You
5 cups cooked wild rice
1/4 cup julienne basil leaves
3 T. Canola Oil
2 cups cooked brown rice
1 Pkg Green Giant Asiago Parmesan Risotto Vegetables (11 oz.) cooked according to microwave directions
1/2 cup mushrooms
8 oz. Sargento shredded mozzarella
8 slices cooked and crumbled bacon
1. Peel seed and chop tomatoes. Mix with canola oil and basil. Set aside until time to serve wild rice.
2. Separate the eggs. Beat the whites until stiff.
3. Combine wild rice, egg yolks, Asiago Parmesan Risotto Vegetables, mushrooms, mozzarella, bacon, brown rice. Gently fold in the egg whites.
Turn rice mixture into a nonstick Bundt pan (if not nonstick coat with nonstick spray). Gently press down with back of wooden spoon. Can be made ahead to this point and refrigerated until needed. Bake in preheated 400 degree oven for 30 minutes. Turn out onto serving platter and top with fresh tomato/basil mixture.