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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council