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Corn and Wild Rice Kugel


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Corn and Wild Rice Kugel


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Corn and Wild Rice Kugel

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.


  • Prep Time : 15 min
  • Cook Time : 30 min
  • Ready Time : 45 min


8 Servings


  • 4 ears of corn, kernels cut off aobut 1 1/2 cups
  • 4 tablespoons almond milk
  • 1 tablespoon margarine
  • 2 eggs
  • 1 cup cooked wild rice


Preheat oven to 350.  Grease an 8×8 baking pan with cooking spray.

Mix corn kernels, milk of choice, margarine or coconut 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.


Servings Per Recipe: 8 Servings

Amount Per Serving

  • Calories: 87
  • Total Fat: 3g
  • Cholesterol: 41mg
  • Sodium: 33mg
  • Total Carbs: 13g
  •     Dietary Fiber: 1g
  • Protein: 3g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Corn and Wild Rice Kugel

  1. avatar says: Melissa

    Can you swap for canned corn and if so how much?

  2. avatar says: isrmss91

    and to add to Melissa question, can you use frozen corn kernels instead, of the fresh corn, and how much??

  3. This is so easy. Almost like a frittata, stuffed with stuff.

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