METHOD:

Cook arborio rice using the same method as making risotto.
When rice has cooked, stir in parmesan cheese.
Spread rice on a sheet pan to cool.
Heat a large stainless steel skillet.
Add mushrooms and garlic.
Sauté for 5 minutes until mushrooms start to soften.
Deglaze skillet with brandy. When flames die off, remove from heat to cool.
Shape arborio rice into 1 1/2 inch diameter balls.
Push half a teaspoon of the mushroom mixture into the middle of the ball.
Process riceworks® Parmesan and Sundried Tomato rice crisps in a food processor until fine crumbs form.
Coat rice balls in riceworks® crumbs.
Cook arancini balls by shallow frying in extra virgin olive oil or
Bake in the oven for 25 minutes at 350° F.

Serves: 24

INGREDIENTS:

¼ lb crab meat
¼ lb shrimp, peeled and deveined
1½ tbsp egg white
2 tbsp 35% cream
½ tsp kosher salt
pinch white pepper
½ tsp cumin seeds
¼ tsp cumin powder
5 tbsp green apple, peeled, small cubes
1 green onion, white part only, finely chopped
1 tbsp cilantro, chopped
1 ½ tsp ginger, rasped
2 cups riceworks® Sweet Chili rice crisps, coarsely ground

METHOD:

Drain the crab meat in a colander pressing well to remove excess water.
Dry the cleaned shrimp on a towel and finely chop.
Place the shrimp into a medium-sized stainless steel bowl.
Whip the egg whites lightly with a fork until they are frothy.
Fold the egg whites and cream into the shrimp.
Season with salt, pepper, cumin seeds and cumin powder.
Add the green apple, green onion, cilantro, and ginger, mix well.
Fold the crab meat gently into the shrimp mixture.
Pour the riceworks Sweet Chili crumbs into a wide, shallow bowl.
Scoop a 2 tablespoon portion of the shrimp and crab mixture onto the rice crisp
crumbs.
Use your hands to roll the crab cake to coat with rice crisp crumbs.
Place each crab cake 2” apart on a parchment paper-lined baking sheet.
Refrigerate for ½ hour for shrimp and crab cakes to firm up.
Heat deep fryer to 325°F.
Fry the crab cakes for 2-4 minutes until golden, turning to brown each side.
Remove the crab cakes from the oil with a slotted spoon.
Drain crab cakes on paper towels.
Serve 2 cakes per person with your favourite Thai Dipping Sauce.

MAKES 26 CAKES

Dessert Bruschetta

INGREDIENTS:

1 bag riceworks® Baked Cinnamon rice crisps
1/2 cup whipped sweetened mascarpone cheese
1 green apple, peeled and cut into 1 inch cubes, poached in apple
cider
3 fresh figs, sliced into quarters, quickly sautéed in butter.

METHOD:

Place 1/2 teaspoon of cheese on 1 riceworks® Baked Cinnamon crisps.
On top of the cheese, place either a slice of fig or a couple cubes of apple.
Drizzle with extra pan juices and serve.

Nachos

Basic Nachos

INGREDIENTS:
1 package of riceworks® Tangy Barbecue* rice crisps
1 cup grated cheese

METHOD:

Spread crisps on a cooking sheet pan overlapping slightly.
Sprinkle with cheese.
Bake at 400° F for 5-7 minutes.

* any savoury flavour of riceworks® brown rice crisps may be substituted

Mediterranean Topping Nachos

INGREDIENTS:
1/4 cup Pitted black olives
1 cup crumbled feta
2 fresh tomatoes, finely diced
1/2 cup parsley, finely chopped

METHOD:

Sprinkle with olives, feta, tomato.
Bake at 400° F for 5-7 minutes.
Sprinkle with parsley and serve.

Tex Mex Topping Nachos

INGREDIENTS:
1/2 cup salsa
1 cup Monterey Jack cheese, grated
3 pickled jalapenos, sliced.
1 cup cooked black beans.
1/2 cup cilantro, finely chopped

METHOD:

Sprinkle with cheese, salsa, jalapenos and beans.
Bake at 400° F for 5-7 minutes.
Sprinkle with cilantro and serve.

Not So Fried Chicken

INGREDIENTS:
2 bags riceworks® Parmesan and Sundried Tomato rice crisps
1 tbsp cornstarch
4 chicken breasts (skinless, boneless)

METHOD:

Process riceworks® crisps  to medium texture crumbs.
Stir cornstarch into crumbs with fork.
Place crumbs into a plastic bag.
Drop in 1 chicken breast and shake to coat.
Repeat with remaining chicken breasts.
Place breaded chicken on a sheet pan lined with parchment.
Bake at 350° F for 20-25 minutes.

Serves 4- 6

Sweet Chili Inside Out Spring Rolls

1 lb raw shrimp, shelled and de-veined
1 tsp fresh cilantro
2 tbs fish sauce or soy sauce
¼ cup lime juice or rice wine vinegar
2 tbs minced garlic
2 tsp minced ginger or ½ tsp ginger powder
2 cups bagged coleslaw base
½ cup finely chopped mushrooms
¼ cup chopped green onions
½ cup grated carrots
2 tbs corn oil
1 tsp sesame oil
1 bag riceworks® Sweet Chili Brown Rice Crisps
Bean sprouts or strips of green onion or carrot

Salsa Fresca Fajita Salad

1 chicken breast or 6 oz steak
½ cup lime juice
1 tsp ground cumin
1 tsp red pepper
¼ tsp salt
4 cups salad greens
½ red pepper, sliced
½ green pepper, sliced
¼ red onion
½ cup grated cheese
riceworks® Salsa Fresca Brown Rice Crisps

- Mix lime juice, cumin, red pepper and salt.
- Pour over chicken or steak and refrigerate for 20 minutes to one hour.
- Divide salad greens to two plates or bowls and sprinkle with cheese.
- Brush vegetables with olive oil, then grill with chicken or steak.
- Thinly slice the chicken or steak.

                      OR

- Slice chicken or steak and stir fry with vegetables in a bit of olive oil.
- Divide the meat and vegetables into two portions and layer over the salad greens and cheese.
- Serve with riceworks® Salsa Fresca Gourmet Brown Rice Crisps.
- Garnish with salsa, sour cream and/or guacamole.

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