Corn & wild rice saute
Yield: 4 Servings
Ingredients:
- 1 oz Sun-dried tomatoes
- 1 ts Olive oil
- 2 cl Garlic minced
- 2 ea Shallots minced
- 1/2 c Vegetable stock
- 1 c Fresh corn kernels
- 2 c Cooked wild rice
- 4 ea Plum tomatoes chopped
- 3 tb Balsamic vinegar or more Salt and pepper
- 1/4 c Opal or basil chopped
- 1 c Boiling water.
Instructions:
Steep the sun-dried tomatoes in the boiling water for 10 minutes. Drain squeeze dry and coarsley chop. In a medium-size skillet heat the oil over medium-high heat. Saute the garlic and shallot until softened about 2 minutes. Add the rice and tomatoes and heat through about 4 minutes. Add 3 tb. of the vinegar and salt and pepper to taste. Stir in the basil. Serve warm or at room temperature. If serving at room temperature taste after dish sets as additional vinegar may be needed add it 1 ts. at a time. Great Good Food by Julee Rosso. Posted by Carolyn Shaw
