"Fried" Wild Rice with Corn

"Fried" Wild Rice with Corn

Stir up this spiced wild rice with corn – a hearty skillet dinner that can be made ready in 25 minutes!

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

1/2
cup vegetable or chicken broth
8
medium green onions, chopped (1/2 cup)
2
cloves garlic, finely chopped
1/2
cup sliced mushrooms (1 1/2 ounces)
1/4
cup shredded carrot
1
cup frozen whole kernel corn
3
cups cooked wild rice
1
tablespoon soy sauce
1/8
teaspoon pepper
Chopped green onion, if desired
  1. Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook 1/2 cup onions, the garlic, mushrooms and carrot in broth 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
  2. Stir in corn and wild rice. Cook 3 minutes, stirring constantly (mixture will be dry).
  3. Stir in soy sauce and pepper; cook until hot. Sprinkle with onion.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Fried rice doesn't have to have pork, shrimp, egg or even white rice in it to taste great. Don't believe it? For a real kick, try this nutty-flavored, corn- and carrot-spiked version! If wild rice isn't on your pantry shelf use cooked white or brown rice.
"Fried" Wild Rice with Chicken
Decrease wild rice to 2 cups. Add 1 cup finely chopped cooked chicken or turkey with the wild rice in step 2. Continued as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 175
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 390mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 4g,
  • Protein 7g;
*Percent Daily Values are based on a 2,000 calorie diet.