Corn and wild rice saute

 
                          CORN AND WILD RICE SAUTE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       oz           Sun-dried tomatoes
    1       t            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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