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"Fried" Wild Rice with Corn

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  • Prep 10 min
  • Total 25 min
  • Servings 4
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Stir up this spiced wild rice with corn – a hearty skillet dinner that can be made ready in 25 minutes!
Updated May 17, 2013
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

175 Calories, 1g Total Fat, 7g Protein, 39g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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