This corn and wild rice casserole is my version of a gluten free corn kugel. You can use leftover wild rice or make some fresh for this recipe. The yellow and black look gorgeous together and the tastes and textures work perfectly together. Enjoy on the side of any meal.
Corn and Wild Rice Kugel
Servings
8 Servings
Ingredients
- 4 ears of corn kernels cut off about 1½ cups
- 4 tablespoon almond milk
- 1 tablespoon extra virgin olive oil
- 2 eggs
- 1 cup cooked wild rice
Instructions
- Preheat oven to 350°F. Grease an 8×8 baking pan with cooking spray.
- Mix corn kernels, milk of choice, olive oil, eggs and cooked wild rice in a large bowl until well blended. Place in greased baking pan and bake for about 30 minutes until set and golden brown.
Sure, it should freeze well.
Can you freeze this?
I am not sure how white rice will do in this dish and I can’t think of anything to add.
If I use white rice, what else should I add for color?
Water should be fine
Tamar Genger MA, RD
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what would work instead of almond milk, water, juice?
I have not tried it but I think it would work well.
can you double this recipe and cook in a larger dish?
Up to you, it isn’t necessary, but before you add the eggs you can taste and adjust as needed.
no seasonings at all, salt or pepper?
This is so easy. Almost like a frittata, stuffed with stuff.
I recommend frozen over canned, both should work, 1 1/2 cups.
You can probably use canned, but I would recommend frozen if not fresh, 1 1/2 cups.
and to add to Melissa question, can you use frozen corn kernels instead, of the fresh corn, and how much??
Can you swap for canned corn and if so how much?