In just 20 minutes, you can have a delicious, creamy chicken Marsala! Serve with brown rice or spaghetti made with whole wheat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (15.25 ounce) cans whole kernel sweet corn, drained
- 2 cups cooked brown rice, cooled
- ½ cup skim milk
- 2 eggs, beaten
- 2 tablespoons chopped fresh chives
- ⅔ cup whole wheat flour
- 2 teaspoons baking powder
- ⅛ teaspoon ground nutmeg
- salt and ground black pepper to taste
- 1 tablespoon olive oil, or as needed
Instructions
- Combine corn, rice, milk, eggs, and chives in a large bowl.
- Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
- Stir flour mixture into corn mixture until well combined.
- Heat olive oil on a griddle or a large skillet over medium heat.
- Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 620 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Love the idea of it. It is way too bland as is for the recipe.
Made a large batch of brown rice and found this recipes upon searching for rice recipes. Really like this; easy to make and taste good. I used unbleached flour instead of wheat. Taste almost like a pancake.
I made it but I am using white rice..
I actually use it for a snack. My family loves to grab one cold from the frig and much on it while doing homework or watching TV.
This was good! It needed a little something extra though, it was a bit dry as is. My husband mixed up a topping of sour cream, mayo, chili powder, garlic etc (kind of elote-esque to go with the corn?) and with just a smear of that it was perfect.
As the poster of this recipe, I agree with some of the comments about improving the recipe. I wrote it to be simple, easy to prepare and use ingredients that are generally available in the pantry. For guests I use fresh corn off the cob and wild rice. I also sprinkle a pinch of salt on the fried cakes — it helps to bring out the flavor. I’m happy some have enjoyed the recipe!
i made a half recipe with brown rice & frozen corn (partially thawed) and was very happy with the results. Will definitely make again.
Rather bland, I liked the over all taste but I might experiment with some spices later on. I used frozen corn, that is what we had, and soymilk.
I changed this recipe up by adding a little honey (a few table spoons) to the mix and served the cakes with pure maple syrup. Instead of olive oil, I used Pam no-calorie, no fat, non-stick spray and omitted the chives. The cakes were excellent and very well received by my family.
Goes great with stuffed chicken or grilled salmon yum!
Taste awesome with sriracha 🙂
These are delicious and easy to make. I did not change a thing and will definitely make these again.
I was really looking forward to these, but we all found them fairly bland. I wish I had used fresh off the cob corn, as I think that would have added flavor.
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.
I used chopped onions instead of chives, and soy milk instead of cow’s milk. Great tasting breakfast instead of pancakes!