Corn And Wild Rice Saute Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 ounce: Sun-dried tomatoes,
4 each: Plum tomatoes, chopped
1 tsp: Olive oil,
3 tbsp: Balsamic vinegar, or more
2 centiliter: Garlic, minced
Salt and pepper,
2 each: Shallots, minced
1/4 cup: Chopped opal or regular,
1/2 cup: Chicken broth,
-basil,
1 cup: Fresh corn kernals,
1 cup: Boiling water.,
2 cup: Cooked wild rice,
Directions:
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.
Per serving: 161 calories, 32g carb., 6g protein, 1mg chol., 3g/13%
fat.
Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw
Submitted By CAROLYN SHAW On 10-02-94
Source from luhu.jp
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.
Per serving: 161 calories, 32g carb., 6g protein, 1mg chol., 3g/13%
fat.
Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw
Submitted By CAROLYN SHAW On 10-02-94
Source from luhu.jp