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Home » Food » Appetizers & Side Dishes » Wild & Dirty Rice
Wild & Dirty Rice
By Peter Sheppard, The New Fermenting Gourmet

This was a big hit at the party - some people thought it was tabouli - nope, just a combo of wild, texmati white, brown and red rice with an equal amount of brown jasmine rice, for good measure! Add the gizzards, livers and hearts and you've got a real cajun treat!

Yield: "Scads"
21 oz jar "Royal Blend" Texmati wild, white, brown and red rice mix
5 cups Brown Jasime Rice
10-1/2 cups Chicken Broth (Homemade or Low Sodium Canned)
2 cups Shredded Chicken
1 cup Chicken gizzards, hearts and livers
1 cup chopped Italian Flat Parsley
2 cups Chopped Scallions
2 cups minced Fresh Pasilla Chiles
2 cups diced Red Bell Peppers
3 Tbsp Olive oil
1 tsp freeze-dried Roasted Garlic
1 cup Beer (hoppy beer really good here)
 Salt and Pepper to taste


Cook the "texmati" rice as per the directions on the jar, using chicken broth instead of water.

Cook the brown jasmine rice with the remaining chicken broth - about 1 1/2 cups broth for each cup of raw rice.

When both rices are cooled combine them in a big bowl and toss well.

In a small saucepan over medium/high flame heat the oil and add the gizzards, livers and hearts - stir well to coat.

Add about 1/2 cup each of the parsley, scallions and pasilla chiles and stir well.

Cook until the veggies are limp, about 2 to 3 minutes - DO NOT OVERCOOK! Add the cooked gizzards to the rice mixture and toss along with the remaining parsley, scallions, chiles, red peppers, and beer.

Season with salt and pepper and taste - adjust for seasonings.

This dish is best served at room temperature or warmed slightly. Makes scads!

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.