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Corn with Two Rices


IC cookbook by Bev laumann

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  • 1/4 c wild rice
  • 1/4 c long grain white rice
  • 1 T butter
  • 1 1/2 c water
  • 1 T olive oil
  • 2 garlic cloves minced
  • 2 c frozen corn kernels
  • 1 T dried basil
  • salt and pepper to taste


Preparation time 5mins
Cooking time 40mins


Step 1

In covered saucepan, cook wild rice, white rice and butter in water until water is absorbed about half an hour. In a skillet saute minced garlic in the olive oil for a few seconds, just until tender.
Add frozen corn and cooked rices to the skillet, stirring to coat. Sprinkle basil on top and add about 2 T of water. Cover and simmer over med to low heat for 5-6 min. Stir to fluff rice and serve.


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