Wild Rice with Corn and Fresh Basil

This recipe makes enough for a crowd, so consider serving it for company alongside roasted meat. Alternatively, enjoy a larger portion for a vegetarian main-dish meal.

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11 users rated this recipe an average rating of 2.5
  • Makes: 12 servings
  • Prep: 25 mins
  • Cook: 4 hrs (low) or 2 1/2 hours (high)
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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)
    Per serving:
  • 119 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 101 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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