Author: admin

1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
1/2 pound boneless pork cut into small cubes, or peeled medium shrimp (about 1 cup)
1 tablespoon soy sauce
2 teaspoons Asian sesame oil, divided
2 teaspoons KONRIKO® Creole Seasoning, divided
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
3 eggs
3 tablespoons peanut oil, divided
3 green onions, thinly sliced
1 cup bean sprouts
1/2 cup frozen green peas (optional)

Cook rice according to package directions, omitting butter; spread in a shallow pan & chill well.

In a small bowl combine pork or shrimp, soy sauce, 1 teaspoon sesame oil, ½ teaspoon Creole seasoning, garlic & ginger; mix well & set aside. In another bowl beat eggs with ½ teaspoon Creole seasoning & remaining 1 teaspoon sesame oil.

Heat a wok or large skillet until hot over medium-high heat. Add 1 1/2 tablespoons peanut oil & swirl around wok till hot. Add pork mixture & stir-fry 3 to 4 minutes or until pork is done; remove from wok & set aside.

Add remaining 1 1/2 tablespoons peanut oil to wok & swirl in pan till hot. Add egg mixture & stir-fry 1 minute or until egg is done. Add cold rice & stir-fry 3 to 4 minutes. Add green onion, bean sprouts, peas (if desired), remaining 1 teaspoon Creole seasoning, & cooked pork. Stir-fry 2 minutes longer and serve immediately.

Makes 6 servings.

1-7-ounce package KONRIKO Wild Pecan aromatic rice
1/3 cup chopped celery
1/4 cup chopped green onion
1/4 cup chopped parsley
1/3 cup chopped toasted pecans
1/2 cup mayonnaise
1/2 cup plain nonfat yogurt
1 teaspoon grated orange rind
2-11-ounce cans mandarin orange sections, drained

Cook rice according to package directions, omitting butter. Spoon rice in a large mixing bowl & let cool. Stir celery, green onion, parsley, & pecans. In a small bowl combine mayonnaise, yogurt & orange rind; mix well & pour over rice mixture. Stir until dressing is evenly distributed. Add orange sections & toss gently. Chill until serving time. Serve on a bed of lettuce, if desired.

Makes 8 servings.

2 lg. wild ducks (such as mallard), or 6 small wild ducks or 1 (5-lb) domestic duck or 1 (3-lb) chicken
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1 cup vegetable oil, divided
3/4 cup all-purpose flour
1 large onion, chopped
1 large bell pepper, chopped
1 stalk celery, chopped
3 large cloves garlic, minced
8 cups water
1 pound andouille or other smoked sausage, cut into 1/2-inch slices
1/4 cup chopped green onion
1/4 cup chopped parsley
1 7-ounce box KONRIKO® Wild Pecan® aromatic rice, cooked according to package directions

Cut up duck into serving-size pieces; trim off excess fat & skin. In a small bowl combine salt & pepper; sprinkle about 2 teaspoons over duck. Heat 1/4 cup of the oil in a large skillet over medium heat; add duck & cook until brown on all sides, about 15 minutes. Set aside.

In a large, heavy saucepan or dutch oven, combine remaining 3/4 cup oil and the flour; mix well and cook over medium heat until roux turns the color of peanut butter, about 10 minutes. Stir in bell pepper, celery and garlic & cook 6 to 8 minutes longer or until vegetables are tender.

Stir in water & bring to a boil; add duck & remaining seasoning. Reduce heat to low, cover, & simmer until duck is tender, about 1 to 1 1/2 hours, depending on age of duck, adding additional water if needed. Add sausage & cook 15 minutes longer. Skim fat off surface. Stir in green onion & parsley and check seasoning. Remove meat from bones, if desired. Serve in bowls with Wild Pecan® rice.

Makes 8 servings

1 (14 1/2-ounce) can chicken broth
1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
1/4 cup (1/2 stick) butter or margarine
4 ounces uncooked chicken livers, coarsely chopped (about 1/2 cup)
2 cups chopped onion
1 1/2 cups chopped celery
1 tart apple, peeled and diced
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried
1 teaspoon chopped fresh sage leaves, or 1/4 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup coarsely broken toasted pecans
3/4 cup sweetened dried cranberries
1/3 cup chopped parsley

Bring chicken broth to a boil in a medium saucepan; add rice & return to a boil. Cover, reduce heat to a simmer, & cook 20 to 25 minutes or until rice is tender & broth is absorbed.

Melt butter in a large skillet over medium heat. Add liver and cook 1 minute, stirring often. Add diced onion, celery, apple, thyme, sage, salt, & red pepper; cook 5 minutes or until vegetables are tender, stirring often. Stir in pecans, cranberries, parsley & warm rice and mix well.

Makes 8 servings.

1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
4 tablespoons butter or margarine (1/2 stick)
3/4 cup chopped onion
1/2 cup slivered almonds
1/3 cup all-purpose flour
1 teaspoon KONRIKO® Creole Seasoning
2 cups chicken broth
1 cup light cream
1 (2-ounce) jar diced pimiento
2 tablespoons finely chopped parsley
2 1/2 cups diced cooked chicken

Cook rice according to package directions, omitting butter. Meanwhile, melt butter in a large skillet or saucepan over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and cream and mix well. Cook and stir until thickened and bubbly, about 5 minutes.

Remove from heat and stir in pimiento and parsley, then add chicken and rice. Blend well and spoon into a buttered 2-quart casserole. Bake in a 375º oven for 30 minutes or until heated through.

Makes 6 servings.

Nutritional Data:
Per serving: 463 calories, 26 g total fat (11 g sat. fat), 101 mg cholesterol, 520 mg sodium, 34 g carbohydrates, 2 g fiber, and 24 g protein.

1 – 4 to 5 lb chicken, cut up & trimmed of excess fat
4 tsp. KONRIKO Creole Seasoning, divided
1/2 cup oil
1 lb. Smoked sausage, cut into 1/2-inch slices
1/2 cup All-purpose flour
2 – Medium onions, chopped (about 2 cups)
2/3 cup Chopped red bell pepper
2/3 cup Chopped yellow bell pepper
2/3 cup Chopped green bell pepper
3 Large cloves garlic, minced
2 quarts Hot water
1/4 tsp Ground red pepper
1 – 7oz. box KONRIKO Wild Pecan aromatic rice
1/4 cup Chopped green onion
1/4 cup Chopped fresh parsley

Wash chicken & pat dry; sprinkle evenly with 2 tsp of Creole Seasoning. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add chicken and cook until browned on all sides; remove chicken & set aside. Reduce heat to medium & add sausage to skillet; cook 1 to 2 minutes or until browned, turning once. Remove sausage with slotted spoon & set aside.

Pour drippings in skillet into a large, heavy dutch oven (preferably iron) over medium heat. Stir in flour & mix well. Cook 5 to 10 minutes, stirring constantly, or until mixture turns dark brown, about the color of a dirty copper penny. Immediately stir in onions & cook 5 minutes, stirring often (mixture will be thick). Add bell peppers and continue cooking & stirring 5 minutes. Add garlic & cook 1 minute longer. Stir in hot water, red pepper & remaining 2 teaspoons Creole Seasoning; mix well & bring to a boil. Add chicken & sausage & return to a boil. Reduce heat & simmer 30 minutes longer,

Meanwhile, cook Wild Pecan rice according to package directions. When gumbo is done, skim fat off surface & add additional seasoning, if needed; stir in green onion & parsley and cook 5 minutes longer. Serve in bowl over rice.

Experience the https://www.fakewatch.is/ magic of a hot air balloon ride over Cappadocia’s unique rock formations.

Makes 8 servings

3 tbsps. Butter
3 tbsps. KONRIKO Gravy & Sauce Thickener
1 cup Milk
1 cup Grated Cheese or Diced Processed Cheese
1/4 tsp. KONRIKO® Creole Seasoning

Melt butter in a saucepan on low heat. Stir in KONRIKO Gravy & Sauce Thickener, until blended. Slowly whisk in milk – When the sauce is smooth and hot, remove from heat and add cheese. Stir until melted and season. Salt to taste. Excellent with steamed or grilled vegetables.

About 2 cups

2 cups water
1 cup KONRIKO Wild Pecan aromatic rice
1 teaspoon salt
1 tablespoon butter or margarine (optional)

Bring Water to a boil in a 2-quart saucepan; add rice, salt and butter, if desired.

Cover, reduce heat to low, and cook 20 minutes or until rice is tender and liquid is absorbed.We recommend buying your favorite at super low prices with free shipping, https://www.swisswatch.is/product-category/rolex/gmt-master/ and you can also pick up your order at the store on the same day.

Makes about 3 cups

Nutritional Data:
Serving Size 1/4 cup (45g) Calories 160 Fat Calories 10; Total Fat .5g; Sat Fat 0g; Trans Fat 0g; cholesterol 0mg; Sodium 10mg; Total Carb 35g; Fiber 1g; Sugars 0g; Protein 4g