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" 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
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.
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