“The mild nutty flavor of this grain was the perfect foundation for this palate of flavors"

By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA

Hot Smoked Chicken with Wehani Rice Salad
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA

A Hot Smoker is Needed for this Recipe !

Made with:
Petaluma Fresh, Organic, Poultry Chicken &
Lundberg Wehani Rice

Serves 2 - 4

Ingredients:
1 Whole Chicken
(marinate chicken overnight and hot smoke)

Honey Beer
(Framboise Lambic – this is a Belgian beer made with raspberries)

Cooking Method:
Cut chicken into parts, and marinate overnight in the Honey Beer. Cook the chicken by Hot Smoker method.

Lundberg Wehani Rice Salad Ingredients:
2 cups Lundberg Wehani Rice (cooked according to package)
1/2 cup Dried Cherries
1/2 cup Dried Cranberries
1/2 cup Brandy
1 oz. Sherry Vinegar
Zest of one Orange
1 Shallot (minced)
2 TBL Chives (minced)
1 TBL Chervil (minced)
1 TBL Mint (chopped)
Segments from one Orange
1/2 cup Walnuts (toasted and chopped)
Salt and pepper

Method:
Soak dried fruit in1/2 cup of brandy and one cup of hot water until soft, then drain. Save liquid and reduce with 1 oz. Sherry vinegar and the zest of one orange. Reduce to 1/4 cup. Toss rice, liquid, dried fruit, minced shallot, 2 TBL minced chives, 1 TBL minced chervil, 1 TBL mint chopped, segments from one orange and 1/2 cup toasted then chopped walnuts. Toss together. Season with salt and pepper to taste.

Sesame Glazed Chicken with
Lundberg Organic Black Japonica Rice
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA

Make the glaze in advance.

Made with:
Petaluma Fresh, Organic, Poultry Chicken
Lundberg Black Japonica Rice

Serves 2

Glace Ingredients:
1 tbls. Sesame Oil
1 tbls. Soy Sauce
1 tbls. Kejap Manis (Indonesian sweet sauce)
1 tspn. Fish Sauce
1tbls. Honey
1 inch of Ginger (peeled and grated)

Chicken Ingredients:
2 Organic Chicken Breasts
1 small Dnion (chopped)
1 inch of Ginger (peeled and chopped)
1 cup Black Japonica Rice
2 cups Chicken Broth or Water

Cooking Method:
1. Mix all ingredients together for the glaze. Set aside, or refrigerate. Grill chicken, and during the last ten minutes start brushing on glaze.

For the Rice:
Saute chopped onion with one inch of fresh ginger. Add two cups of chicken broth, one cup of Black Japonica Rice, and add 1 TBL of butter into a pot with a tight fitting lid. Add sauteed ginger and onion. Bring to a boil. Stir once. Reduce heat to medium low and simmer for 50 minutes. Remove from heat, season to taste, fluff with a fork.

To Plate:
Put rice in a mold. Slice chicken breasts and garnish with pickled ginger. Brush chicken with glaze one last time.