Capital Wild Rice Summer Seasonal 2009 - This is a beer unlike any other. Wild Rice adds a unique flavor, defying conventional expectations, yet is extremely drinkable. This brew offers a fruity/nutty flavor that is quite refreshing. ABV 5.4% Available June-July 2009.

Recipes:

Capital Wild Rice Beer Stuffing

• 1 C Cooked wild rice
• 8 oz. dry bread crumbs or unseasoned croutons
• 1/2 pound bulk pork sausage
• 1 medium onion
• 1/2 C chopped walnuts
• 1/4 t sage
• 1/8 t each, rosemary, thyme, marjoram, & basil
• 1 bottle of Capital Wild Rice
• grinding of black pepper
• pinch of salt

Saute onion & pork sausage until onions are transparent. Mix all ingredients together. Bake in glass baking dish for 35 minutes at 350 degrees. Makes approximately 6 servings.

This can be stuffed in to a large chicken. Double the recipe for a 10-12 pound turkey. Follow normal roasting directions.

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Wild Rice Salad with Herbs

• 2/3 C cooked wild rice
• 1/3 C lemon juice
• 1/8 t freshly ground pepper
• 1/3 C olive oil
• 2/3 C Capital Wild Rice beer
• 1/2 C chopped green onion
• 1/2 C chopped parsley
• 1/3 C chopped fresh mint
• crisp romain leaves
• 1 chopped tomato

Mix cooked wild rice with all ingredients except romain lettuce and tomato. Refrigerate at least 2 hours for flavors to blend. Serve over romain & garnish with tomato.

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Creamy Wild Rice Mushroom Soup

• 1/2 C uncooked wild rice
• 1 C water
• 2 green onions
• 1/2 lb mushrooms, sliced
• 3 t butter
• 1/4 C flour
• 4 C chicken stock
• 1 C cream
• 1 bottle Capital Wild Rice

Wash wild rice thoroughly and add to water in sauce pan. Bring to boil. Simmer 40 minutes.

Saute onions and mushrooms in butter. Add flour & stir, cooking 5 minutes. Stir in broth until smooth.

Add rice, cream, and beer - heat through and serve.

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Stir Fry Wild Rice, Snow Peas, Pork

• 2/3 C cooked wild rice
• 1/2 pound pork tenderloin
• 3 t peanut oil
• 1 C sliced celery
• 1 C green onion
• 1 C sliced mushrooms
• 1 can water chestnuts
• 1/2 pound snow peas
• 1 T grated ginger
• 1 T corn starch
• 1/2 bottle Capital Wild Rice
• 3 t soy sauce
• 1/2 C cashews

Slice pork & set aside.

Heat oil in heavy skillet or wok. Add pork and stir fry over high heat 2 minutes. Add celery, onions, mushrooms, chestnuts, snow peas, and ginger. Stir fry until veggies are tender crisp. Toss in wild rice. Mix beer, soy sauce, and corn starch. Add to juice to thicken. Stir until everything is evenly coated.

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