Instructions: 1. In a large pot heat the oil over moderate heat. Add the chopped onion and the carrots and saute, stirring, until the onion just begins to turn golden.

2. Add the turkey stock, the wild rice, and the dried corn. Bring to the simmer, then cook, uncovered, over low heat for 1 1/2 to 2 hours until the rice and the corn are tender.

3. Stir in the lemon juice and the chopped cilantro. Serve very hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.