Wild Rice and Creamed Corn Verrines Recipe

Name: Wild Rice and Creamed Corn Verrines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. balsamic vinegar; 1/2 tsp. Dijon mustard; 1/2 tsp. salt; 1 pinch ground black pepper; 1 Tbs. vegetable oil; 1 Tbs. walnut or hazelnut oil; 2 cups cooked wild rice ( 1/2 cup uncooked); 4 green onions, chopped, white and green parts separated, divided; 2 cups frozen corn kernels, thawed; ⅓ cup low-fat cream cheese; 2 cups finely grated carrots (4 large); 16 tsp. prepared whole-berry cranberry sauce; Chopped parsley, for garnish

Servings: persons

2 tsp. balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. salt
1 pinch ground black pepper
1 Tbs. vegetable oil
1 Tbs. walnut or hazelnut oil
2 cups cooked wild rice ( 1/2 cup uncooked)
4 green onions, chopped, white and green parts separated, divided
2 cups frozen corn kernels, thawed
⅓ cup low-fat cream cheese
2 cups finely grated carrots (4 large)
16 tsp. prepared whole-berry cranberry sauce
Chopped parsley, for garnish

1
To make Vinaigrette: Whisk together vinegar, mustard, salt, and pepper in medium bowl.
2
Whisk in oils.
3
To assemble Verrines: Stir cooked wild rice and green parts of green onions into Vinaigrette.
4
Spoon 1/4 cup wild rice mixture into bottoms of 8 tall verrine glasses.
5
Blend white parts of green onions, corn, and cream cheese in food processor until combined.
6
Season with salt and pepper, if desired.
7
Spoon 1/4 cup corn mixture over wild rice mixture in each glass; smooth tops with spoon, and wipe any traces from glasses with paper towel.
8
Top each Verrine with 1/4 cup carrots, and chill until ready to serve.
9
Shortly before serving, top each Verrine with 2 tsp.
10
cranberry sauce and garnish with parsley.

987

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tsp. balsamic vinegar, 1/2 tsp. Dijon mustard, 1/2 tsp. salt, 1 pinch ground black pepper, and more.

Yes, Wild Rice and Creamed Corn Verrines falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Rice and Creamed Corn Verrines

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions