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Wild Rice with Corn and Fresh Basil
Ingredients
- 2 teaspoons vegetable oil
- 1 1/2 cups chopped onions (3 medium)
- 2 cloves garlic, minced
- Nonstick cooking spray
- 2 1/2 cups chopped yellow, orange, and/or red sweet peppers (2 large)
- 3/4 cup uncooked wild rice, rinsed and drained
- 3/4 cup frozen whole kernel corn
- 1/2 teaspoon salt
- 2 1/4 cups boiling water
- 3/4 cup chopped pecans, toasted*
- 1/3 cup snipped fresh basil
Directions
1. In a large skillet heat oil over medium heat. Add onions and garlic; cook and stir just until onions are tender.
2. Lightly coat a 3- or 3-1/2-quart slow cooker with cooking spray. Add onion mixture, sweet peppers, uncooked rice, frozen corn, and salt; stir in the boiling water.
3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 1/2 hours.
4. To serve, stir in pecans and basil.
From the Test Kitchen*
- To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Nutrition Facts
(Wild Rice with Corn and Fresh Basil)
- Servings Per Recipe 12,
- cal. (kcal) 119,
- Fat, total (g) 6,
- sat. fat (g) 1,
- carb. (g) 15,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 77,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- sodium (mg) 101,
- Potassium (mg) 215,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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