CORN FRIED RICE
Steps:
- Scramble 1 beaten egg in peanut oil in a skillet over high heat; remove to a plate. Heat more peanut oil in the skillet. Add 4 sliced scallions, 1 minced garlic clove, 1/2 teaspoon sugar, and salt to taste; stir-fry 30 seconds. Add 1 tablespoon Chinese rice wine and 1 cup thawed frozen corn; stir-fry 1 minute. Add 2 cups cooked rice and cook, stirring, 3 minutes. Stir in the scrambled egg and season with salt.
FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP
Provided by Bobby Flay
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
- While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
- For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
- For the Butter: Combine all ingredients in a blender and blend until combined.
- For the Syrup: In a small bowl whisk together all ingredients.
- To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.
WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN
Provided by Nancy Oakes
Categories Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Leek Corn Butternut Squash Fall Family Reunion Potluck Wild Rice Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
CORN AND RICE
This is a traditional Bahamian side dish. Corn can be substituted with black-eyed peas or lima beans.
Provided by Kristal
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 92 g, Cholesterol 2 mg, Fat 2.8 g, Fiber 4.7 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1119.7 mg, Sugar 6.6 g
PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE
Recipe courtesy of Pioneer Woman. I made this for a Thanksgiving side dish and it was a hit, everyone loved it! It is so creamy! The crunch of the wild rice and the sweetness of the fresh corn is delicious!
Provided by Lakerdog2
Categories < 4 Hours
Time 1h5m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
- Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
- Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
- Taste for seasonings, adding more salt or cayenne pepper if needed.
- Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
"FRIED" WILD RICE WITH CORN
Stir up this spiced wild rice with corn - a hearty skillet dinner that can be made ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook 1/2 cup onions, the garlic, mushrooms and carrot in broth 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in corn and wild rice. Cook 3 minutes, stirring constantly (mixture will be dry).
- Stir in soy sauce and pepper; cook until hot. Sprinkle with onion.
Nutrition Facts : Calories 175, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 390 mg
BROWN RICE AND CORN CAKES
A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.
Provided by Krysie
Categories Appetizers and Snacks
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine corn, rice, milk, eggs, and chives in a large bowl.
- Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
- Stir flour mixture into corn mixture until well combined.
- Heat olive oil on a griddle or a large skillet over medium heat.
- Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 53.4 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 620 mg, Sugar 5.6 g
WILD RICE-CORN MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
- Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g
More about "fried wild rice with corn recipes"
SWEET CORN FRIED RICE RECIPE - JEYASHRI'S KITCHEN
From jeyashriskitchen.com
EASY VEGAN WILD RICE FRIED RICE WITH JUST 7 INGREDIENTS
From asiantestkitchen.com
WILD RICE SALAD WITH CORN, BLUEBERRIES, AND ALMONDS …
From bonappetit.com
CORN FRIED RICE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
CORN FRIED RICE RECIPE BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
ARROZ CON MAIZ | WHITE RICE WITH CORN RECIPE - LATINA …
From latinamommeals.com
FRESH CORN WITH WILD RICE - THE PIONEER WOMAN
From thepioneerwoman.com
CORN FRIED RICE (VEGAN SWEETCORN RECIPE) - FLAVORS TREAT
From flavourstreat.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
From tasteofhome.com
CORN FRIED RICE RECIPE | SWEET CORN FRIED RICE - HEBBAR'S …
From hebbarskitchen.com
STIR FRIED WILD RICE RECIPE - FOOD CHANNEL
From foodchannel.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
QUICK SWEET CORN FRIED RICE (15 MINUTES RECIPE)
From easycookingwithmolly.com
CORN FRIED RICE RECIPE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
CORN FRIED RICE RECIPE - SHARMIS PASSIONS
From sharmispassions.com
8 FRIED RICE RECIPES FOR EASY WEEKNIGHT MEALS - JUST ONE COOKBOOK
From justonecookbook.com
CORN FRIED RICE - 20 MINUTES RECIPE - GREENBOWL2SOUL
From greenbowl2soul.com
BROWN AND WILD RICE WITH FRIED CORN | LISA'S KITCHEN | VEGETARIAN ...
From foodandspice.com
STIR-FRIED WILD RICE | WILLIAMS SONOMA
From williams-sonoma.com
WILD RICE RECIPES – WILDRICE.COM
From wildrice.com
FRIED RICE WITH WILD RICE, MIXED VEGETABLES AND EGG RECIPE
From simplechinesefood.com
FRIED WILD RICE - CANADA'S FOOD GUIDE
From food-guide.canada.ca
WHOLEGRAIN FRIED RICE WITH CORN RECIPE | SBS FOOD
From sbs.com.au
POLENTA WITH CORN AND WILD RICE | SAVEUR
From saveur.com
WILD FRIED RICE - ALIYAH'S RECIPES AND TIPS
From aliyahsrecipesandtips.com
WILD FRIED RICE ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
EASY EGG CORN FRIED RICE RECIPE - TASTED RECIPES
From tastedrecipes.com
CORN FRIED RICE | AMHARIC RECIPES - ETHIOPIAN FOOD - YOUTUBE
From youtube.com
FRIED WILD RICE RECIPE | COOKING LIGHT
From cookinglight.com
10 BEST WHITE RICE WITH CORN RECIPES | YUMMLY
From yummly.com
FRIED RICE WITH EGGS, PEAS AND SWEET CORN - EXTRAVAGANCE HOUSE
From extravagancehouse.com
CORN FRIED RICE RECIPE - RECIPES.NET
From recipes.net
WILD RICE, CRANBERRY, CORN, AND CHICKEN SALAD - A ... - A LITTLE AND …
From alittleandalot.com
STIR FRIED WILD RICE – AKA MINNESOTA FRIED RICE - BACONFATTE.COM
From baconfatte.com
CORNED BEEF FRIED RICE (THE BEST USE FOR LEFTOVERS)
From asiantestkitchen.com
POPPED WILD RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love