"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Corn and Basmati Rice Salad Recipe

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This recipe for Sweet Corn and Basmati Rice Salad, by , is from The HESS Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
IRENE HESS

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1/2 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

2 and 1/4 Cup water
1 and 1/2 Cup basmati rice
1/2 tsp. salt

1 and 3/4 cup coarsely chopped toasted pecans
3 bunches water cress (stems discarded)

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 T oil in skillet over medium heat. Add green onions, saute 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 2 and 1/4 cup water to boil in heavy saucepan.. Rinse rice in strainer. (follow direcrtions on rice container) Add rice and 1/2 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.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Recipe given to me by Hannah Phero, a friend of mine for many years, who I met in Junior Circle of HPCUMC.

 

 

 

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