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Wild Rice and Creamed Corn Verrines

Lightly seasoned wild rice is topped with chilled creamed corn (yes, really), grated carrots, and cranberry sauce for these layered appetizers, called verrines. They can be partially assembled in small glasses a day in advance, then stored, covered, in the fridge. Add the cranberry sauce and parsley at the last minute to keep the sauce from bleeding into the layers below.

Ingredients: 

Ingredient Set Name: 

Vinaigrette

Ingredients: 

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2 tsp. balsamic vinegar
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½ tsp. Dijon mustard
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½ tsp. salt
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1 pinch ground black pepper
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1 Tbs. vegetable oil
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1 Tbs. walnut or hazelnut oil

Ingredient Set Name: 

Verrines

Ingredients: 

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2 cups cooked wild rice (½ cup uncooked)
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4 green onions, chopped, white and green parts separated, divided
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2 cups frozen corn kernels, thawed
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⅓ cup low-fat cream cheese
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2 cups finely grated carrots (4 large)
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16 tsp. prepared whole-berry cranberry sauce

Instructions: 

1. To make Vinaigrette: Whisk together vinegar, mustard, salt, and pepper in medium bowl. Whisk in oils.

2. To assemble Verrines: Stir cooked wild rice and green parts of green onions into Vinaigrette. Spoon 1/4 cup wild rice mixture into bottoms of 8 tall verrine glasses.

3. Blend white parts of green onions, corn, and cream cheese in food processor until combined. Season with salt and pepper, if desired. 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. Top each Verrine with 1/4 cup carrots, and chill until ready to serve. Shortly before serving, top each Verrine with 2 tsp. cranberry sauce and garnish with parsley.

Nutrition Information: 

Calories: 
160
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
1 g
Carbohydrates: 
26 g
Cholesterol: 
5 mg
Sodium: 
225 mg
Fiber: 
3 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

This is the best recipe! I made it for our diner party and it was a great hit. It has all these great flavors that work very well together.

Thanksgiving

Has anyone tried making these without the nut oils? I have everything else on hand, and I am wondering how much of a difference it would make to leave them out and just use olive oil.