Grand Prize Winner: Double Berry Rice Serves: 4 Preparation Time: 15 minutes 1 cup uncooked brown rice (or whole wheat orzo, bulgur, quinoa or other small whole grain) 1/3 cup slivered almonds 1/4 cup orange juice 1/2 tsp salt 2 Tbsp olive oil 2 Tbsp finely minced fresh mint 2 Tbsp finely minced fresh flat-leaf Italian parsley 1 cup fresh California Giant Berry Farms raspberries, rinsed 1 cup fresh California Giant Berry Farms blackberries, rinsed 1. Prepare rice (or other grain) according to package directions. 2. While rice is cooking, toast slivered almonds in a small skillet over medium low heat, about 3 minutes. Set aside. 3. Put cooked rice in serving dish. 4. Measure orange juice into a small bowl. Add salt. Whisk in olive oil. 5. Pour orange juice mixture over rice and stir to blend. 6. Add nuts and herbs to rice mixture. 7. Gently mix in fresh raspberries and blackberries. 8. Serve immediately or to serve cold, cover and refrigerate. Nutrition Information per serving: 320 calories, 13 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 47 g carbohydrate, 6 g fiber, 7 g protein, 160 mg sodium.
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Grand Prize Winner: Double Berry Rice
Serves: 4
Preparation Time: 15 minutes
1 cup uncooked brown rice (or whole wheat orzo, bulgur, quinoa or other small whole grain)
1/3 cup slivered almonds
1/4 cup orange juice
1/2 tsp salt
2 Tbsp olive oil
2 Tbsp finely minced fresh mint
2 Tbsp finely minced fresh flat-leaf Italian parsley
1 cup fresh California Giant Berry Farms raspberries, rinsed
1 cup fresh California Giant Berry Farms blackberries, rinsed
1. Prepare rice (or other grain) according to package directions.
2. While rice is cooking, toast slivered almonds in a small skillet over medium low heat,
about 3 minutes. Set aside.
3. Put cooked rice in serving dish.
4. Measure orange juice into a small bowl. Add salt. Whisk in olive oil.
5. Pour orange juice mixture over rice and stir to blend.
6. Add nuts and herbs to rice mixture.
7. Gently mix in fresh raspberries and blackberries.
8. Serve immediately or to serve cold, cover and refrigerate.
Nutrition Information per serving:
320 calories, 13 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 47 g carbohydrate, 6 g fiber, 7
g protein, 160 mg sodium.
Winner, Main Dish Category: Berry-stuffed Chicken Rolls
Serves: 4
4 chicken breast halves, pounded with a kitchen mallet, to about 1/4 inch thick
Filling or Mix #1:
1 large onion, chopped
1/2 cup fresh California Giant Berry Farms blueberries, chopped
1/2 cup fresh California Giant Berry Farms raspberries, chopped
3/4 cup flat-leaf parsley, chopped
1/4 cup Parmesan cheese
1 tsp garlic powder
Salt and pepper
Crust or Mix #2:
1 tsp onion powder
1/4 cup oat bran
1/4 cup flax powder (or grind flax seed in a coffee grinder)
1/2 tsp garlic powder
1 tsp each: basil, oregano, thyme
Salt and pepper to taste
Spray olive or canola oil
1. Mix #1: Slice chicken breasts in half through the middle and butterfly, then pound with a
kitchen mallet, set aside. Mix together onions, blueberries, raspberries, parsley,
Parmesan cheese and garlic powder. Add 1 tsp of breadcrumbs to thicken, if needed.
2. Mix #2: On a large plate mix oat bran, flax and the rest of garlic and onion powder,
Italian herbs and salt and pepper to taste.
3. Lay each chicken breast flat, fill with 2 to 3 Tbsp of Mix #1.
4. Roll filled chicken breast from bottom to top. Secure with toothpicks, if needed.
5. Roll chicken rolls on Mix #2, making sure roll is fully covered with crust mixture.
6. Lay on oil sprayed sheet pan, spray chicken roll with oil.
7. In a 365 to 375 degree oven, bake for 30 minutes or until golden brown.
Optional Sauce: Mix ¼ cup each fresh blueberries and raspberries, ½ onion chopped and 1 tsp
balsamic vinegar in a small pot. Cook until berries are crushed, about 5-10 minutes. Place in
blender and puree, thinning with chicken stock or water as necessary. Serve under or on top of
chicken rolls.
Nutrition Information per serving:
420 Calories, 18 g Carbohydrates, 33 g Protein, 5.8 g Fiber, 11 g Fat, 3 g Saturated Fat,
82 mg Cholesterol, 468 mg Sodium
Winner, Starter Category: Strawberry Basil Bruschetta with Balsamic Reduction
Serves: 4-6
12 slices whole wheat baguette, sliced ½ inch thick
2 tsp olive oil
1 cup fresh California Giant Berry Farms strawberries, diced small
1/4 cup basil, thinly sliced
1 shallot, minced
Salt
Freshly ground black pepper
1/2 cup balsamic vinegar
1/4 cup goat cheese, crumbled (optional)
1. Preheat the oven to 425 degrees F. Place the bread slices on a baking sheet and lightly
brush tops with 1 ½ teaspoons of the olive oil. Bake for about 1-2 minutes or until bread
is toasted and golden brown.
2. Combine the strawberries, basil, shallot and remaining olive oil in a medium bowl.
Season with salt and pepper.
3. To make balsamic reduction: Place the vinegar in a small sauce pan over medium-high
heat. Simmer the vinegar until it has reduced by about 2/3 its original volume.
4. To serve, top the toasted bread slices with the strawberry mixture and crumbled goat
cheese, if using, then drizzle with balsamic reduction.
Notes: Extra balsamic reduction can be refrigerated and used as a salad dressing, a condiment
for sandwiches or even a topping for frozen yogurt.
Winner, Side Category: Fire and Ice Delight – Berry, Nut, and Blue Cheese Salad
Serves: 6
Prep Time: 10-12 minutes
3 Tbsp extra-virgin olive oil
1/2 small red onion, chopped
3 Tbsp red wine vinegar
1 1/2 Tbsp honey
1-2 tsp Tabasco or other brand hot sauce
8 cups assorted greens, cleaned and chilled
1/3 cup crumbled, reduced-fat blue cheese (goat cheese can be substituted)
1/3 cup each cleaned and chilled California Giant Berry Farms raspberries, blueberries, and
blackberries (or 1/2 cup of any combination of fresh berries)
1/3 cup slivered almonds, roasted (1/3 cup of pecans or walnuts can be substituted)
1. Combine the oil, onion, vinegar, honey, and hot sauce in a blender and puree. (The
dressing can be made a day or two ahead of time, but bring it to room temperature
before serving.)
2. Prior to serving, pre heat oven to 400 degrees F. Roast the almonds for approximately 4
minutes at 400 degrees on a cookie/sheet.
3. While nuts are roasting combine the assorted greens in a large bowl. Toss with the room
temperature dressing. Add the remaining ingredients (blue cheese and raspberries)
except for the roasted almonds.
4. Toss gently, then top with almonds. Serve immediately.
Notes: Each serving is less than 250 calories and is low in salt, saturated fat, and cholesterol
and contributes a fair amount of dietary fiber – about 4 grams. To make this into an entrée
salad, add 6 - 8 oz. of diced smoked white meat turkey or chicken when tossing the greens.
Slightly increase the serving size so that it serves 4 instead of 6. This will increase protein per
serving to about 15 grams; calories to about 350 – 380; and, sodium to approximately 600 mg.