Corn & wild rice saute

Ingredients

Quantity		Ingredient
1	ounce	Sun-dried tomatoes
1	teaspoon	Olive oil
2	cloves	Garlic, minced
2	eaches	Shallots, minced
½	cup	Vegetable stock
1	cup	Fresh corn kernels
2	cups	Cooked wild rice
4	eaches	Plum tomatoes, chopped
3	tablespoons	Balsamic vinegar, or more
		Salt and pepper
¼	cup	Opal or basil, chopped
1	cup	Boiling water.

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.

"Great Good Food" by Julee Rosso. Posted by Carolyn Shaw

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