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.
- Cook Time
- Prep Time
- 4 ears of corn, kernels cut off about 1½ cups
- 4 tablespoon almond milk
- 1 tablespoon extra virgin olive oil
- 2 eggs
- 1 cup cooked wild rice
Preheat oven to 350°F. Grease an 8x8 baking pan with cooking spray.
Mix corn kernels, milk of choice, olive 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.