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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. 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. | 3. Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together. | 4. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy. | 5. Taste for seasonings, adding more salt or cayenne pepper if needed. | 6. Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild rice	2	cups	cooked	1142.4	239.68	47.136	3.4560000000000004
corn kernel	3 -4	cups	scraped	0.0	0.0	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
kosher salt	1 -2	teaspoon		-	-	-	-
cayenne pepper				-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
milk	1/2 - 1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.