New Orleans Andouille Griddle Cakes Yield: 18 Servings with Fresh Baby Greens Ingredients quantity DIRECTIONS <strong>UNCLE</strong> BEN’S® Savory Herb Stuffing with <strong>Whole</strong> <strong>Grain</strong>s Water Butter Andouille sausage, roughly cut into 1 /3" chunks Eggs, beaten Green onions, chopped Corn kernals Pecans, chopped, toasted Cajun seasoning Salt, Kosher Crème fraîche Dijon mustard Lemon juice Vegetable oil Baby greens 1 bag 5½ cups 8 oz. ½ lb. 4 1 cup 1 cup 1 cup 1½ tbsp. 1 tsp. 2 cups ¼ cup ¼ cup As needed 6 oz. 1. Combine seasoning packet, water, and butter in stockpot. Bring to boil. 2. Stir in bread crumb mixture, breaking up large pieces of stuffing. Transfer to sheet pan to cool. 3. In large bowl, combine stuffing with sausage, eggs, green onions, corn, pecans, Cajun seasoning, and salt. Stir just to combine. Mixture should be light and loose. 4. With #16 scoop, form 2-oz. portions on lined sheet pans. Gently press to form cakes approximately ½" thick. Refrigerate at least 1 hour. 5. To make sauce, combine crème fraîche, mustard, and lemon juice. Reserve. 6. Pan fry three cakes in vegetable oil to order. 7. Plate with 1 oz. sauce and garnish with 1 /3 oz. greens. Spicy New Orleans-inspired griddle cakes made with <strong>UNCLE</strong> BEN’S® Savory Herb Stuffing with <strong>Whole</strong> <strong>Grain</strong>s, eggs, chopped green onion, Andouille sausage, Cajun spices, corn, and toasted pecans. Pan-griddled for a crispy outer crust, the cakes are served with fresh baby greens and drizzled with remoulade sauce. Serving Suggestions— • This dish makes a great addition to a brunch menu or an upgrade from fries or hush puppies. • Make a signature sauce by substituting different mustard and/or adding minced herbs and spices. • Create variety by replacing Andouille with a different precooked sausage. Southwest Chicken Nacho Stacks Yield: 26 Servings Ingredients quantity DIRECTIONS <strong>UNCLE</strong> BEN’S® Pinto Beans & <strong>Whole</strong> <strong>Grain</strong> Brown Rice Water, boiling Butter 6” flour tortillas, quartered Lime juice Sour cream Chicken breast, cooked, ½" dice Chicken taco seasoning mix Water Iceberg lettuce, shredded Tomatoes, ¼" dice 1 box 2 ¼ qt. 2 oz. 26 1½ tbsp. 1¼ cups 3¼ lb. 3¾ oz. 2 cups 6½ cups 2¼ cups 1. Combine rice and beans, seasoning packet, water, and butter in full-size hotel pan. Stir well. 2. Cover and bake in preheated 350°F conventional oven for 35 minutes or until most of water is absorbed. Rice will be saucy. 3. Stir well and keep warm (160°F). 4. Spray tortillas with nonstick cooking spray. Place on sheet pans and cook in preheated 350°F conventional oven for 10 to 15 minutes until crisp. 5. Whisk lime juice into sour cream. Reserve. 6. Combine chicken, taco seasoning, and water in sauté pan; bring to boil. Reduce heat and simmer until sauce thickens and chicken is heated through, approximately 5 minutes. 7. Layer each tortilla quarter with 1 oz. rice and beans, ½ oz. chicken, ½ tsp. lime sour cream, 1 tbsp. lettuce, and 1 tsp. tomato. 8. Plate four nachos per serving in stacks (two nachos high). Oven-toasted tortilla wedges are loaded with <strong>UNCLE</strong> BEN’S® Pinto Beans & <strong>Whole</strong> <strong>Grain</strong> Brown Rice, taco-seasoned chicken, lettuce, tomato, and lime sour cream. The nachos are stacked into two towers for a fun-to-eat, kid-friendly meal made with healthy whole grains. Serving Suggestions— • Make this dish more interactive by providing a variety of condiment choices, including shredded cheese, chopped cilantro, lime wedges, and various salsas. • A medley of squash and corn makes an excellent side dish. Chicken Curry In-a-Hurry Snacker Yield: 36 Servings Ingredients quantity DIRECTIONS <strong>UNCLE</strong> BEN’S® naturel Wild Red <strong>Whole</strong> <strong>Grain</strong> Blend Water Butter Salt Mayonnaise Curry powder Salt, Kosher Scallions, white and green parts, chopped Raisins (preferably golden), plumped in hot water for 2 minutes Almonds, slivered, toasted Chicken beast, boneless, skinless, cooked, cubed ½" <strong>Whole</strong>-wheat flour tortillas, 8" Major Grey’s chutney, solids chopped Romaine lettuce leaves, stem ends trimmed, 7" long 1 lb. 1 qt. (4 cups) 1½ tbsp. 2 tsp. 2 cups ½ cup 1 tbsp. 1 cup 1 cup 1½ cups 8 cups (approx. 4 lb.) 36 2¼ cups 36 1. Bring water to boil. Add butter, salt, and rice; stir. 2. Cover tightly and simmer over low heat until most of water is absorbed (about 20-25 minutes). 3. Transfer to sheet pan and cool. Reserve chilled. 4. Combine mayonnaise, curry powder, salt, scallions, raisins, and almonds. 5. Add chicken and stir to coat with curry mayonnaise. May be held refrigerated for up to 24 hours. 6. To assemble wrap, lay tortilla on flat work surface. Spread 1 tbsp. chutney over entire wrap. 7. Lay 1 lettuce leaf on tortilla, with tip of leaf touching edge of tortilla that is farthest from you. Edge of tortilla closest to you should remain uncovered. 8. Spread ¼ cup chicken curry mixture in center of lettuce. Top with ¼ cup rice. 9. Fold bottom uncovered edge of tortilla towards center of tortilla and over filling. Fold left and right sides of tortilla towards center until they overlap over filling. The chutney should hold wrap together. Eastern and Western flavors meld in a light, creamy chicken curry salad wrapped in a whole-wheat flour tortilla. This convenient handheld snack is packed with tender chunks of chicken breast, creamy curry mayonaise, plump raisins, toasted slivered almonds, crisp romaine lettuce, and <strong>UNCLE</strong> BEN’S® naturel Wild Red <strong>Whole</strong> <strong>Grain</strong> Blend. Serving Suggestions— • Serve individual wrap as a grab-and-go item for eating on the run. • For a light meal, pair one wrap with a seasonal fruit salad or soup. • Commercially prepared chutney makes an excellent condiment on the side. Pan-Seared Salmon and <strong>Whole</strong> <strong>Grain</strong> Rice Yield: 22 Servings Ingredients quantity DIRECTIONS <strong>UNCLE</strong> BEN’S® <strong>Whole</strong> <strong>Grain</strong> Brown & Wild Rice Blend Water, boiling Butter Mayonnaise Sour cream Dill, minced Lemon juice Capers, finely chopped Hearts of romaine lettuce leaves, large Vegetable oil Salmon fillets, fresh, skinned Red onion, ¼" dice Celery, ¼" dice Salt, Kosher Black pepper, ground Almonds, sliced, toasted 1 box 2¼ qt. 3 oz. 2½ cups 2½ cups ½ cup 3½ tbsp. 3 tbsp. 132 As needed 4 lb. 2 cups 2 cups As needed As needed 11/ 8 cups 1. Combine rice, seasoning packet, boiling water, and butter in full-size hotel pan. Stir well. 2. Cover and bake in preheated 350°F conventional oven for 35 minutes or until most of water is absorbed. Stir well; keep warm (160°F). 3. To prepare sauce, combine mayonnaise, sour cream, dill, lemon juice, and capers in large bowl. Reserve. 4. Trim stem ends from lettuce and shave the back of ribs running down center of leaves. 5. Lightly coat sauté pan with vegetable oil and place over medium-high heat. Sear both sides of salmon until golden-brown, crispy, and cooked through. Flake salmon into bite-sized pieces and combine in large bowl with rice, onion, and celery. Season to taste. 6. To serve, plate 1½ cups rice-salmon mixture and sprinkle with 1 tbsp. almonds. Serve with six romaine leaves and 2 oz. sauce. Crispy pan-seared salmon flaked and tossed with <strong>UNCLE</strong> BEN’S® <strong>Whole</strong> <strong>Grain</strong> Brown & Wild Rice Blend, red onion, and celery and topped with toasted almonds. Spooned into romaine lettuce leaves and dressed with creamy-light dill and caper sauce. Serving Suggestions— • Replace salmon with trout for a delicious variation. • Substitute three iceberg lettuce leaf cups for romaine to reduce prep time and food costs. • Serve as a light main course or shareable appetizer. Halve the portion size for an individual appetizer.
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