Sweet Corn and Basmati Rice Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ cup extra virgin olive oil
3 large ears yellow corn husked (about 3/4 cup corn per ear if using frozen or canned)
1 cup chopped green onions
2¼ cups water
1½ cups basmati rice
½ tsp. salt
1¾ cups coarsely chopped toasted pecans
3 bunches water cress (stems discarded)
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Directions: |
Directions:Whisk red wine vinegar and mustard in bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
Cut corn kernels from cobs. Heat 1 tablespoon oil in skillet over medium heat. Add green onions, sautè 30 seconds.. Add corn and saute until corn is crisp tender about 5 minutes. Season with salt and pepper.
Use rice cooker to cook rice. Or bring 2¼ cup water to boil in heavy saucepan.. Rinse rice in strainer. (follow direcrtions on rice container) Add rice and ½ tsp salt. Reduce heat to low and cook until water is absorbed and rice is tender. Let stand 5 minutes and fluff with fork.
Mix rice corn mixture and pecans in large bowl. Mix in vinaigrette and water cress. Season with salt and pepper.
Serve at warm or room temperature. |
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Number Of
Servings: |
Number Of
Servings:8 |
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