Popped Espresso Mocha Pillow Crisps

Laura Kurella, Wellston, MI
2022 wild rice recipe contest finalist

1 cup well-cooked wild rice
canola oil for deep frying
¼ tsp cinnamon
1 tsp espresso powder
1 cup semi-sweet mini chocolate chips
½ tsp each: vegetable shortening and sea salt
12 regular marshmallows, cut in half to form 2 narrow circles
24 long toothpicks

Preheat oven to 250°F. On large parchment-lined rimmed baking sheet, spread wild rice. Bake 2 hours or until completely dry; toss occasionally. Place in bowl. In high-sided frying pan, heat ~2" oil to 370°F. In batches, use mesh spoon to lower wild rice into oil until it pops and floats to the top, ~15 seconds. Remove; place on paper towel. Repeat. In medium bowl, toss popped wild rice, cinnamon, and espresso powder; set aside. In small bowl, microwave chocolate chips, shortening, and salt in 15-second increments; stir until completely melted. Put toothpick in each marshmallow; coat in chocolate. Press all sides into wild rice; set on parchment-lined serving dish. Chill until serving.

Note: popped wild rice is an excellent snack on its own. Just toss with your favorite seasoning (i.e., garlic salt, sea salt, ground black pepper).

Recipe compliments of the Minnesota Cultivated Wild Rice Council