Congratulations to our
2014 NC Rice Festival Contest Winners!!!!

GRAND PRIZE WINNER – Constance Reeves, Brunswick Seafood Mornay
MEAT AND RICE WINNER – Phillip Smith, Creole Dirty Rice
VEGETABLE AND RICE WINNER – Hope Cusick, Stuffed Portobella Mushrooms
SEAFOOD AND RICE WINNER – Constance Reeves, Brunswick Seafood Mornay
DESSERT WINNER – Hope Cusick, Rice Pudding Parfait


Baked Stuffed Portabella Mushrooms, Hope Cusick

  • 4  large portabella mushrooms, stems and grills removed
  • 2 sweet Italian sausage links, uncased
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 cups cooked rice, cooked with beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 cup Mexican cheese mix, shredded

Prepare portabella mushrooms.  Place in baking dish.  In a skillet saute sausage, then onions and garlic.  Place in a bowl and stir in cooked rice and Worcestershire sauce.  Stuff mushrooms with sausage mixture.  Top with shredded cheese and bake in a 250 degree oven for 20-25 minutes or until heated through.  Serve with a green salad.

Serves  4.

Creole Dirty Rice, Phillip Smith

The name comes from the color the liver gives to the rice.  This is also a great stuffing for bell peppers.

  • 6 cups cooked white long grain rice
  • ½  pound ground sausage
  • ½ pound ground beef
  • ½ pint of chicken livers, liquefied in blender.
  • ½ cup of butter
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 tbsp. minced garlic
  • 1 cup chicken stock
  • ½ cup sliced green onions
  • ½ cup chopped parsley
  • Salt and pepper to taste also can add granulated garlic.

In sauce pot, brown sausage and ground beef, drain and set aside.  Reserve liquid and set aside.

In a large heavy bottomed pan, melt butter.

In the same pan, add onions, celery, bell pepper and minced garlic.  Saute 3-5 minutes or until they are wilted.

Pour in chicken stock and a small amount of the reserved liquid.

Bring to a low boil and cook until volume of liquid is reduced to ¼ cup.

Fold in rice, garnish with parsley and green onions.

Season to taste with salt and pepper and granulated garlic.


Rice Pudding Parfaits with Raisins and Peaches, Hope Cusick

  • 5 cups whole milk
  • ½  cup short grain white rice
  • ½ cup granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 large egg, slightly beaten
  • ½   cup dark raisins
  • 3 ripe peaches, peeled and thinly sliced, then sliced in half crosswise- reserve 12 peach slices for garnish
  • ¼ cup Peach Schnapps (Optional)
  • 4 tablespoons raspberry jam
  • Whipped cream, if desired

This is optional: IN a small bowl place peaches and drizzle with Peach Schnapps, stir and let set  until ready to use.

In saucepan combine 4 cups milk, rice and sugar.  Bring to a boil, lower heat and simmer until rice is tender, about 30 minutes.

Remove from heat and stir in salt and vanilla.  Beat egg and about ½ cup of hot milk mixture.  Stir back into pan and add remaining 1 cup milk.  Place over medium heat and cook until thickened, about 4-5 minutes.  Stir in raisins gently.  Let it cool and chill at least 2 hours before serving.

In parfait glasses layer 2 tablespoons rice pudding 4 slices of peaches, layer rice and peaches again, top with rice pudding.  Place 2 slices of peaches on top and top with 1 teaspoon raspberry jam.  Dollop whipped cream on top, if desired.

Serves 6.

Brunswick Seafood Mornay with Rice, Constance Reeves

  • 6 cups rice (preferably Carolina Gold-cooked)
  • 1 pound fresh local Carolina shrimp (Medium/Large)
  • ¾  pound fresh scallops
  • ½ cup fresh local lump crab
  • ½ pound fresh mushrooms
  • 7 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced onion
  • ½ teaspoon sea salt
  • 2 tablespoons flour- plain or self rising
  • 1/8 teaspoon white pepper
  • 1 cup water
  • 1 cup chicken broth (homemade)
  • 1 tablespoon golden sherry (may add one more tablespoon if desired, but no more)
  • 1 cup sour cream
  • 1-2 tablespoons fresh parsley (chopped for garnish)

Prepare rice, 3 cups raw rice, 6 cups water 1to ½ teaspoon salt, 1 Tablespoon butter.  Cook 30 minutes until done and tender.

Shell and devein shrimp- soak in cold water with a few cubes of ice while preparing other ingredients.

Soak scallops in cold water while preparing other ingredients to remove sand particles.

Slice mushrooms and saute in a large skillet with 2 tablespoons of butter and 1 tablespoon Olive oil until just tender.  Remove with slotted spoon and set aside.

Saute onions in a small skillet with 2 tablespoons butter and set aside.

Drain shrimp and saute with drained scallops in 2 tablespoons butter until just shrimp is pink and scallops just done (do not overcook).  Remove from pan with slotted spoon and set aside reserving butter and juice in skillet.

Mix flour, water, chicken broth, salt and white pepper together and add to skillet with butter and juice.  Cook over medium heat until mixture thickens slightly.

Add all ingredients except rice, back into skillet and add sherry if desired.

Mix sour cream into sauce with wire whip to blend.

Gently fold in crab meat being careful not to break up. Pour over prepared rice in serving dish, sprinkle with parsley for garnish and enjoy.

Serves 6-8.  About 280 calories per serving.