Wild Rice and Creamed Corn Verrines
30 minutes or fewer
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.
- 2 tsp. balsamic vinegar
- ½ tsp. Dijon mustard
- ½ tsp. salt
- 1 pinch ground black pepper
- 1 Tbs. vegetable oil
- 1 Tbs. walnut or hazelnut oil
- 2 cups cooked wild rice (½ 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. 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.
November 2012 p.56