Wild Rice Hors d'Oeuvre

By popular demand! We have been serving this special family recipe at farmers markets all summer, and have gotten many request to share it. The wait is over.

Makes 24-30 mini hors d’oeuvres


½ c. cooked Coeur d’Alene Wild Rice

¼ c. finely chopped red bell pepper

¼ c. finely chopped carrot

¼ c. finely chopped pickled asparagus

2 T. finely chopped red onion sauteed in 1tsp. Olive oil just until soft


3 T. Feta cheese finely crumbled

2 ½ T. sour cream

1 T. dijon mustard

¼ c. grated or shredded parmesan cheese

¼ -½ tsp. Ground ginger

Salt and pepper to taste


24 phyllo mini pastry cups found in the freezer dessert section at the grocery store

  1. Mix first 5 ingredients together and set aside.
  2. In another bowl mix cheeses, sour cream, ginger, dijon mustard, salt and pepper. Until smooth.  Stir into vegetables and rice. At this point you can use right away or you can refrigerate until ready to use - up to 4 days
  3. When ready to serve fill phyllo cups with a small tablespoon of rice, vegetables, and cheese mixture. Bake at 350F for 8-10 mins. Just until melted and warm.

Makes 24-30 mini hors d’oeuvres


Karen Johnson 


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