"A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner." — Krysie
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2 (15.25 ounce) cans
whole kernel sweet corn, drained
cooked brown rice, cooled
chopped fresh chives
whole wheat flour
salt and ground black pepper to taste
olive oil, or as needed
I used chopped onions instead of chives, and soy milk instead of cow's milk. Great tasting breakfast instead of pancakes!
About as good as it gets. The taste is spectacular, they're filling, they're cheap to make, and they're really healthy for you.
The first time I made exactly according the the recipe. Second time around added about a quarter cup of Parmesan cheese and used corn right off the cob that I had roasted first. Even better.
Highly recommended recipe.
I was looking for creative and healthy ways to use brown rice, and this is a winner! My family loves corn. They are super easy to make. I am keeping this recipe!
I made this on a whim after trying to figure out what to do with a ton of brown rice I had. They were delicious! I didn't have chives, so I used chopped onion as the other reviewer suggested. I also didn't have nutmeg, so I subbed with 1/8 tsp of chili powder and paprika. They were really, really tasty! My kids ate theirs with a little ketchup and went back for seconds. This one is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice and Corn Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 55
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