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Title: Corn and wild rice saute
Categories: Side dish, Vegetables, Low-fat
Yield: 4 Servings
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.
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
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