America's "Corn Belt", where growing conditions are ideal, includes the states of IA, IL, NE, MN, IN, OH, WI, SD, MI, MO, KS and KY.
Learn MoreWild Rice Pilaf
Description
Serves 4
Ingredients
2
tbsp
butter
1
c
chopped celery
1
c
chopped onion
2
pkg
( 4.3 oz. each) long-grain and wild rice mix
1
can
(15 oz.) Libby's® Whole Kernel Sweet Corn
drained
1⁄2
can
(15 oz.) Libby’s® Peas and Carrots
drained
1⁄2
c
cup toasted sliced almonds*
Instructions
In a large saucepan, melt butter over medium heat. Add celery and onion; cook about 5 minutes or until soft. Add rice, seasoning packet and amount of water specified on the box (omit butter). Bring to a boil; reduce heat, cover and simmer about 30 minutes or until liquid is absorbed and rice is tender. Add corn and peas and carrots; stir gently over medium heat until heated through.
Transfer to serving bowl; sprinkle with almonds.
* To toast almonds, place on a baking sheet in a 350°F oven about 15 minutes or until golden brown.
Serving suggestions: Perfect with turkey for the holiday season.
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