The Pioneer Woman Tasty Kitchen
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Fresh Corn with Wild Rice

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Mmmm. This is one of those Thanksgiving side dishes. Textural. Flavorful. Set apart from the fray. I’ve been making it for years and years, and every year my love for it deepens.

Ingredients

  • 2 cups Cooked Wild Rice (cooked In The Below 4 Cups Chicken Broth)
  • 4 cups Chicken Broth
  • 3 cups (to 4 Cups) Fresh Corn Kernels (scraped Off The Cob)
  • 1 cup Heavy Cream
  • 6 Tablespoons Butter
  • 2 whole Eggs, Beaten
  • 1 teaspoon (to 2 Teaspoons) Kosher Salt (or Table Salt To Taste)
  • Cayenne Pepper To Taste
  • ½ cups (to 1 Cup) Milk, For Thinning

Preparation

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.

Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt and cayenne pepper. Stir together.

Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.

Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30-45 minutes, or until just turning golden brown on top and the mixture is somewhat set.

Serve with Thanksgiving dinner. Repeat every year.

4 Comments

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Avatar of Chantry

Chantry on 11.3.2010

Big hit at last Thanksgiving….already been requested for this year.

Avatar of Lauren

Lauren on 2.18.2010

This was very rich and GOOD. Unfortunately I made the whole pan for just my husband and I and we didn’t get to finish the pan before it sat too long in the fridge! Definitely will make this for the next family gathering though!

Avatar of lynnebernayroman

lynnebernayroman on 11.25.2009

ps: is that 2 cups of cooked wild rice that has been cooked in the 4 cups of broth, or 2 cups of raw wild rice that we cook in the 4 cups of chicken broth?

Avatar of lynnebernayroman

lynnebernayroman on 11.25.2009

this sounds delicious, i have all the fixins to make and bring to our thanksgiving feast.

2 Reviews

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Avatar of Natalie

Natalie on 11.24.2011

This recipe is so wonderful! Love the different textures, perfect Thanksgiving side!

Avatar of kender3

kender3 on 6.19.2010

Very good, but so very, very rich that you’d better have a lot of company to help you eat it. Make sure you have a good bread on hand to sop up the butter and complete the decadence. Frozen corn works too.

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