*  Exported from  MasterCook  *

                         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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