• 1/2 package (50 g) of Pecan Halves
• 1 package of Baked Cinnamon riceworks Gourmet Brown Rice Crisps – (you will use 50 g ground)
• 1 tub 1.5L/6 cups vanilla ice cream
• 16 popsicle sticks

1. Toast pecans on parchment paper – line baking cheet at 350 degrees until golden brown and fragrant, about 7 minutes. Cool, finely chop and set aside.
2. Grind 1 package of Baked Cinnamon flavored riceworks Gourmet Brown Rice Crisps in a food processor or coffee grinder.
3. Warm ice cream scoop in hot water. Scoop small rounded balls of ice cream and set them on parchment paper-lined baking sheet. Freeze for 30 minutes or until firm.
4. Combine the toasted ground pecans with Baked Cinnamon riceworks crumbs.
5. Roll ice cream balls in chopped pecans and Baked Cinnamon riceworks, pressing gently to hold in place. Push popsicle stick into the centre of each ice cream ball and set the pops back on the baking sheet. Freeze until ready to serve.

Preparation time 1 hour

Servings – 16

Tip: any chopped nut will work for this recipe and if you have a nut allergy Baked Cinnamon riceworks on their own work well.

• 1 lb lean ground beef
• 1 egg slightly beaten
• ¼ cup riceworks^® Sweet Chili brown rice crisps*
  (flatten into crumb mixture with rolling pin)
• 2 tbsp fresh rosemary chopped
• 2 tbsp tomato paste
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 cloves fresh garlic optional

Preheat Oven to 400° F.
Use a lightly greased jelly roll pan

INSTRUCTIONS:

1. In a large bowl, combine ground beef, egg, riceworks crumbs, oregano, tomato paste, salt and pepper.
2. Mix well and shape into 1 inch balls.
3. Place on single layer in prepared pan.
4. Bake in pre-heated oven for 15-20 minutes, or until no longer pink in centre.
5. Let cool slightly and drain any fat.
6. To serve, add meatballs to your favourite soup or sauce recipe. They are great on their own too.
7. Freeze meatballs for up to 2 months.

*any savoury riceworks^® gourmet brown rice crisp flavour can work in this recipe.

• 1 tbsp olive oil
• 4 salmon fillets, other types of fish can be used
• 3 medium onions
• 4 pieces of cooked corn on the cob (corn removed from the cob)
• 1 cup of Salsa Fresca riceworks^® brown rice crisps broken into fine pieces – (use rolling pin to break up)
• Salt and pepper or other seasoning of your choice
• 250 ml/ 1 cup table cream (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°
2. Use a deep baking dish with high sides.
3. Place the fish fillets next to each other in the baking dish after coating the bottom with oil.
4. Season with salt and pepper and bake in the oven 5 minutes.
5. Turn the fish and continue to bake another 4-5 minutes.
6. Cut up the cooked corn on the cob.
7. Add the corn and the riceworks^® crumbs to the baking dish.
8. Add the cream/cream substitute during the last 5 minutes to make a sauce (optional step).
   Continue to bake until the cream is heated about 3-5 minutes.

• 1 chicken breast or 6 oz steak
• 1/2 cup lime juice
• 1 tsp ground cumin
• 1 tsp red pepper
• 1/4 tsp salt
• 4 cups salad greens
• 1/2 red pepper, sliced
• 1/2 green pepper, sliced
• 1/4 red onion
• 1/2 cup grated cheese
• riceworks^® Salsa Fresca Brown Rice Crisps

- Mix lime juice, cumin, red pepper and salt
– Pour over chicken or steak and refrigerate for 20 minutes to one hour.

– Divide salad greens to two plates or bowls and sprinkle with cheese
– Brush vegetables with olive oil, then grill with chicken or steak
– Thinly slice the chicken or steak

OR

– Slice chicken or steak and stir-fry with vegetables in a bit of olive oil
– Divide the meat and vegetables into two portions and layer over the salad greens and cheese
– Serve with riceworks^® Salsa Fresca Gourmet Brown Rice Crisps
– Garnish with salsa, sour cream and/or guacamole

• 1 lb raw shrimp, shelled and de-veined
• 1 tsp fresh cilantro
• 2 tbs fish sauce or soy sauce
• ¼ cup lime juice or rice wine vinegar
• 2 tbs minced garlic
• 2 tsp minced ginger or ½ tsp ginger powder
• 2 cups bagged coleslaw base
• ½ cup finely chopped mushrooms
• ¼ cup chopped green onions
• ½ cup grated carrots
• 2 tbs corn oil
• 1 tsp sesame oil
• 1 bag riceworks^® Sweet Chili Brown Rice Crisps
• Bean sprouts or strips of green onion or carrot

– Mix cilantro, lime juice, 1 tsp ginger, 1 tbs garlic, and 1 tbs fish sauce.
– Pour over shrimp and marinate in refrigerator for no more than 15 minutes.
– Prepare vegetables.

– Sauté shrimp in a little oil until pink on both sides then remove from heat.
– Preheat the corn and sesame oils in a large frying pan.
– Add ginger, garlic and fish sauce.
– Add vegetables and stir fry for five minutes.
– Scoop a teaspoon of the veggies on to a riceworks^® Sweet Chili Gourmet Brown Rice Crisp

– Top with a couple of beansprouts, green onion or carrot strips and a shrimp.
– Serve immediately.