Wild Rice and Garlicky Corn

    3 tbsp vinegar
    3 tsp sugar
    2 tsp dried thyme
    1 tsp salt
    4 tbsp chopped green onions, including some green
    3 cloves elephant garlic (approximately 6 tbsp), chopped
    3 tbsp butter
    1 pkg (16 oz) frozen white corn, thawed
    3 cups cooked wild rice
    1 jar (2 oz) diced pimentos, drained
    1/2 cup chopped parsley

In small bowl, whisk vinegar, sugar, thyme and salt; set aside. In large skillet, saute onions and garlic in butter 1 minute. Add corn, wild rice and pimento; cook 4 minutes, stirring constantly. Add parsley and vinegar mixture.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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