Corn & Wild Rice Saute Recipe
Ingredients:
1 oz sun-dried tomatoes
1 tsp olive oil
2 cl garlic, minced
2 each shallots, minced
1/2 cup vegetable stock
1 cup fresh corn kernels
2 cup cooked wild rice
4 each plum tomatoes, chopped
3 tbsp balsamic vinegar, or more
1 salt and pepper
1/4 cup opal or basil, chopped
1 cup 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
Servings: 4
