2002 Recipe Contest Grand Prize Winner
Cooking Instructions:
- 1 tbsp. butter
- ¼ cup chopped walnuts
- 1 cup Lundberg® Black Japonica™ rice
- 2 ½ cups water
- 2 tsp. vegetable bouillon crystals (or 2
cubes)
- 1 tbsp. finely minced parsley
- 2 tbsp. minced green onion
- ½ tsp. dried Italian herbs
- 1 clove garlic
- 48 refrigerated wonton wrappers (a 12
oz. pkg. contains 50)
- egg wash (1 egg yolk & 1 tbsp.
water)
- 4 quarts salted water
Sauce:
- 2 tbsp. butter
- 1 cup whipping cream
- 4 oz. cream cheese
- 1 oz. crumbled blue cheese
Garnish:
- 2 tbsp. finely slice green onions
- parsley sprigs
- 1 tbsp. minced sweet red pepper or pimento for color
(optional)
In 2 quart saucepan with lid, melt butter over medium-low
heat. Stir walnuts into butter, cooking until nuts are lightly
toasted. Remove nuts with a slotted spoon and set aside. Add Black
Japonica™, water, bouillon crystals, parsley, onion, herbs and
garlic to saucepan. Bring mixture to a full boil over high heat.
Stir, cover, and reduce heat to medium-low. Simmer 45 to 50 minutes
until grains "bloom" and water is absorbed. Stir in reserved toasted
walnuts. (Mixture may be made ahead and refrigerated at this point,
but does not need to be. The warm rice may be used.) Remove from
heat and allow to sit 15 minutes as you prepare wonton wrappers.
Bring salted water to a full boil in a large kettle or
stockpot. Lay wonton wrappers on the counter and brush each with
egg wash. Place a heaping tablespoonful of rice mixture in the
centers of half the wonton wrappers. Cover with another wrapper,
pressing edges together well to seal, forcing out as much air as
possible. Slide ravioli into boiling water, a few at a time to maintain
boil. Cook 3 minutes, remove and drain. Keep warm.
To make sauce: Melt butter in a medium saucepan or skillet.
Stir in whipping cream, cream cheese and blue cheese, simmering
over low heat until cheese is melted.
To serve: Place ravioli on serving plates, spooning cream
sauce over and around them. Sprinkle with sliced green onion,
parsley, and a little minced sweet red pepper for color if
desired.
Norita Solt
Bettendorf, Iowa