Corn and wild rice saute
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]s۶+fi37%ziz'Iix `C~vd9NE_r-H }Wߐ#ߝtO=ۗ/3J:}s@2=jZu["{/iv.:5JspFN+398V7$?S3u5 F48,qȒe9ɉCB8P%0dE)Y{|,"bW6Uf0$Ql&.N{xk:b^3/n.mo^u7,J`(AU񌼥\l앸M=XuRśR:!I31p{K)T"8f,_8ܷCvZzX LrAxrE28Bd2($P!mZQ.T7c%thIU2Vhd4߉c:g:7R&4+߲eTYV4"CUyP@@,%d&$$Oӧo=}KrR?s,ġQ?@Gjj\ܴ4g-u“ȏGGsYz.cOϜIB\) 1r{?!3΢SуP#1S1d~&"d~S={Y(7Q,S1m_*akQbʰUlx&_rʕFj/97H!"}s`f4`8&slsE4azo*4%J{4 sV46t޺L_>"4OU[ѣŅ m;8G#4s -7zH?gEcpƁ? 6S9 !rl~(/0rM3y`ZWZ5p25d"y$cs<*c!AސDGO"R!(f8\[TRL: 8`t9mgHLJIFPƌv(q #{At'7LW\P*bvPRWݛ6E˛\ׯ;  5- InNt jZN#+Ӗ콾v]XҨ+"`C%sClMt]>k#V]yں 4[ ZmzjmTJ%ziIXbZ@a-TIi7gg}⬽n/=;wW?_÷'|{wܥ!:cBȚU3y!'/Xy/gܫKoEJQ8r0$}TF0$M<oH>~:t3KvsY()Z :W2ӣ3CđpNqWDTBhZJx\uQv]V=6TEw`E8=1hAs+g>HDV>kr L1sB r[ bu}PG DM٨]{Q=nL]! ưd {_0s>I5D(| QOQ[c6z֭ݪQsՒR^G|ni1#ot7|{#NQa"HtH i 9qk8MӣJÍzwdFwE]CoOK3tqPgDu&t Dn73 u) \4q, ?XL1B-º0ͼD~j.M5ۢ󰼄bRLX,ϋuN?`00Vhԥ? `vq6 r;oNѼT̈́6s;}ϴ=)&wlnJ3U`h5%Ol;:zUL#ׂr+k[7>[;tK~w]s/I%rvڡql,P=*arմfc}"_| O}^PdahLqo;tԛN0`ӮÁ?!/o%"k%W}#MvbYR_6i;N;j3}? m q?Q|񦻁1O_rL4 ͹3 )6l`( 4odЮfJp^@7̓^, *Șc]J:m|E&DL=@;E)(FƌHYGgh׮8Jl14(-$6i`ZfF]D'Fzuf]7ϗ ! \@8qߘ Jӱӌ>twM62"jc}&S/T{&pZkI=@-5Ȥ1#!ѷUgMCX!Q& [pXQ9A1r@<8&06ND&Ys|2B ɗ jdB § Q0S/ OFE=DW]D180BnÖ<|ieL;5:3Dl&v03@=81#y276&!kIeV$Ďe 9t͞meoΘ ٳlRh<3bBB2h >"xde˹'d&^z%C1dF 4Ͳ//uS&leo&EMf52҃6]xju>:Jy2U?^iw6f@ZoQޚiٓq|mfBMdHDrJ $8 |MdLfAB&^zcC326? jkM:#K#ۦ]>3/L,,}M}wed_Cs#&\}&2ilc)#de.!",3gG˔TJaWFcH&@P?Ms.r8OM CߋV@%يf |='B='Rm-`2ijeeCp$x`\ p1dA?@LJ^۝ qwԞ ͷ`4.0w͸ ˮh4$L1t0wq‡+rgˠxg~Z2&3 ~%gF >xZ.N{\suBl^EkM2hY:AJ5Y+dlw/^觹ԞjZtZC^;h&۝E`?lN}T}̂Ne9OZNrj Hj9Nv>}Eȓ("rN^\ D{jU+}xiЈc Sôq8>.[j dGio
Corn and wild rice saute
  Corn    Rice    Saute    Side dish    Vegetables    Low Fat  
Last updated 10/4/2011 8:02:34 PM. Recipe ID 26573. Report a problem with this recipe.
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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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Recipe ID 26573 (Apr 03, 2005)

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