Don’t Miss Your Chance to Go “Wild” This Spring: 14th Annual “Get Wild with Wild Rice” Recipe Contest Kicks Off!

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‘POPPED’ ESPRESSO MOCHA PILLOW CRISPS Laura Kurella, Wellston, MI 1 cup well-cooked wild rice canola oil for deep frying ¼ tsp cinnamon 1 tsp espresso powder 1 cup semi-sweet mini chocolate chips ½ tsp each: vegetable shortening and sea salt 12 regular marshmallows, cut in half to form 2 narrow circles 24 long toothpicks Preheat oven to 250°F. On large parchment-lined rimmed baking sheet, spread wild rice. Bake 2 hours or until completely dry; toss occasionally. Place in bowl. In high-sided frying pan, heat ~2” oil to 370°F. In batches, use mesh spoon to lower wild rice into oil until it pops and floats to the top, ~15 seconds. Remove; place on paper towel. Repeat. In medium bowl, toss popped wild rice, cinnamon, and espresso powder; set aside. In small bowl, microwave chocolate chips, shortening, and salt in 15-second increments; stir until completely melted. Put toothpick in each marshmallow; coat in chocolate. Press all sides into wild rice; set on parchment-lined serving dish. Chill until served. 6 servings. Note: ‘Popped’ wild rice is an excellent snack on its own. Just toss with your favorite seasoning (e.g., garlic salt, sea salt, ground black pepper)


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