Directions: |
Directions:1. Prepare white rice. Place water and butter in a 2 quart saucepan; cover and bring to a boil. Add the rice, stir, cover and immediately reduce heat to a simmer. Cook for exactly 17 minutes. Remove pot from the heat, but let the pot remained covered for about 20 minutes. Place rice in a container large enough to hold it and the wild rice mixed together. Stir to break up any clumps of rice.
2. Prepare wild rice. Place butter and water in a 3-4 quart saucepan; cover and bring to a boil. Add wild rice, stir, cover and reduce heat to a simmer. Begin to test rice to see if it is done after 30 minutes. It should be soft, but still firm, neither crunchy nor mushy (rice is usually done between 35-45 minutes). When rice is done, pour into a colander to drain. When wild rice is drained, stir into white rice. Rice can be prepared 2 days ahead. Store covered in refrigerator.
3. Defrost corn in unopened bag in refrigerator overnight. Place corn in a single layer on a baking sheet and broil 10-15 minutes until the kernels are caramelized. Be careful not to burn corn. Pour caramelized corn into a container. Corn can be prepared one day in advance and stored covered in the refrigerator.
4. Shell pistachio nuts or buy them shelled (much easier!)
5. Prepare Honey-Mustard Vinaigrette (see recipe).
6. Slice scallions. Thinly slice the white and green parts of 2-3 bunches of scallions. The quantity will depend on your scallion enthusiasm.
7. Assemble ingredients: Allow components to come to room temperature several hours before serving time. 2-3 hours before you plan to serve, mix together rice, corn and scallions. Toss with enough Honey-Mustard Vinaigrette to coat the rice lightly. Be sparing. You want the dressing to compliment, not dominate the dish. Add salt and pepper to taste; the rice will need a good amount of salt and some pepper.
8. Shortly before serving, taste the rice and add more dressing, salt and pepper, if needed. Toss with the pistachio nuts. Serve. |
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Notes: |
Personal
Notes: This is an amazing dish which is great to serve as a compliment to a meat dish, or for vegetarians in the crowd. It is complicated, and somewhat time consuming. It can be doubled for a big crowd. Ed has made it for both Jared's and Lauren's graduations to rave reviews!
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This recipe for Linda Pessar's Bronwen's 21st Birthday Rice is from