Serves 30+ as an appetizer. Total time 1 1/4 hour
8 ounces Brown and Wild Rice mixture
3 cups chicken broth
1 cup smoked chicken
1/4 cup Carr Valley Apple Smoked, diced in 1/4 inch pieces
1 1/2 Tablespoons pine nuts
1 1/2 Tablespoons chopped slivered almonds
3 Tablespoons thinly chopped green onions
2 Tablespoons roasted red peppers or minced red bell pepper
2 Tablespoons Hawkwind Heat
30 mini phyllo shells
Directions:
1. Cook rice in chicken broth according to package directions.
2. Dice chicken, almonds, peppers, and onions.
3. Allow rice to cool and fluff.
4. Add Hawkwind Heat and pine nuts and stir until blended.
5. Add all remaining ingredients and mix.
6. Fill phyllo cups and serve.
Note: Diced shrimp, crab, lobster, or smoked duck can also be substituted for the smoked chicken.