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Wild Rice with Corn and Basil

Makes: 12 servings
Prep 25 mins Cook 4 hrs  (low) or 2 1/2 hours (high)
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 (g) 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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