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
