Corn & wild rice saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Sun-dried tomatoes |
| 1 | teaspoon | Olive oil |
| 2 | cloves | Garlic, minced |
| 2 | eaches | Shallots, minced |
| ½ | cup | Vegetable stock |
| 1 | cup | Fresh corn kernels |
| 2 | cups | Cooked wild rice |
| 4 | eaches | Plum tomatoes, chopped |
| 3 | tablespoons | Balsamic vinegar, or more |
| Salt and pepper | ||
| ¼ | cup | Opal or basil, chopped |
| 1 | cup | Boiling water. |
Directions
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