Wild Rice And Corn Fritters Recipes

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CORN AND WILD RICE FRITTERS



Corn and Wild Rice Fritters image

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. makes 8 large or 24 small

Provided by dicentra

Categories     Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup cooked wild rice
2 ears corn, kernels removed
1 cup flour
1 cup milk
1 egg
1/4 cup finely chopped green onion
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/4 teaspoon salt
vegetable oil
tomatillo salsa

Steps:

  • Mix all ingredients except oil and salsa. Add oil to heavy skillet to a depth of ¼ inch.
  • Heat over medium until oil is hot.
  • Drop small amounts (2 tablespoons or up to 1/3 cup) of batter into the oil, cooking a few fritters at a time.
  • Cook each batch until brown and cooked through. Drain on paper towels and serve with salsa.

Nutrition Facts : Calories 281.4, Fat 4.7, SaturatedFat 2, Cholesterol 61.4, Sodium 206.9, Carbohydrate 51.5, Fiber 3.6, Sugar 2.9, Protein 10.7

CRISPY RICE CORN FRITTERS



Crispy Rice Corn Fritters image

For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip

Number Of Ingredients 22

2 cups cooked white rice, cooled or cold
4 green onions, sliced into 1/4-inch rounds
1 cup fresh or frozen sweet corn kernels, thawed if frozen
4 ounces cheddar cheese, grated (1 cup)
3 tablespoons diced pimentos, drained
12 large basil leaves, sliced into thin ribbons
4 large eggs
1 teaspoon sweet paprika
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying
Sour cream or Green Goddess Dip (recipe follows), for serving
1 1/2 cups fresh parsley leaves
1 cup fresh mint leaves
1/2 cup fresh basil leaves
1 bunch chives, chopped (about 1/4 cup)
1/2 cup sour cream
1/4 cup mayonnaise
Zest and juice of 1 lemon (about 2 tablespoons juice)
1 8-ounce package cream cheese, at room temperature
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed

Steps:

  • In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
  • Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
  • Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
  • In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.

PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE



Pioneer Woman Fresh Corn and Wild Rice Casserole image

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

2 cups cooked wild rice
3 -4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 -2 teaspoon kosher salt (or table salt to taste)
cayenne pepper
6 tablespoons butter
1/2-1 cup milk, for thinning

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

1/2 cup vegetable or chicken broth
8 medium green onions, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 cup sliced mushrooms (1 1/2 ounces)
1/4 cup shredded carrot
1 cup frozen whole kernel corn
3 cups cooked wild rice
1 tablespoon soy sauce
1/8 teaspoon pepper
Chopped green onion, if desired

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

WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN



Wild Rice with Butternut Squash, Leeks, and Corn image

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

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

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.

BROWN RICE AND CORN CAKES



Brown Rice and Corn Cakes image

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

2 (15.25 ounce) cans whole kernel sweet corn, drained
2 cups cooked brown rice, cooled
½ cup skim milk
2 eggs, beaten
2 tablespoons chopped fresh chives
⅔ cup whole wheat flour
2 teaspoons baking powder
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed

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

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