Fresh Corn with Wild Rice - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
- 1/2 cup (to 1 Cup) Milk, For Thinning
Instructions
- 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.
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