Wild Rice and Roasted Corn

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Wild Rice and Roasted Corn

 

1 cup wild rice

3 cups water

1 m1/2 teaspoons salt

4 ears fresh corn

3 tablespoons extra-virgin olive oil, plus extra for

roasting

1/2 teaspoon freshly ground black pepper, plus

additional for seasoning

2 scallions

1 teaspoon chopped thyme sprigs

1 large red bell pepper, cut into strips and roasted

2 tablespoons balsamic vinegar

 

In a medium saucepan, combine the wild rice, water,

and 1 teaspoon of the salt. Bring the water to a boil

over medium-high heat. Cover, and cook over low heat

until the grains start to swell but are still firm to

the bite, about 45 minutes. Drain, transfer to a wide,

shallow bowl, and let cool.

Preheat the oven to 400 degrees.

Shuck the corn and remove the silk. Holding each ear

of corn upright on a cutting board and starting from

the tip, slice off the kernels, cutting as close to

the cob as possible. Place the corn in a bowl and add

a drizzle of olive oil, the 1/2 teaspoon salt, and

pepper; toss to coat. Place on a baking sheet and

roast until the kernels start to brown slightly at the

edges, about 15 minutes. Let cool.

Trim off the dark green top and root end on each

scallion and slice thin, using the green and white

parts. Remove the leaves from the thyme sprigs and

coarsely chop.

Put the wild rice, roasted corn and pepper strips,

scallions, and thyme in a large serving bowl. Add the

3 tablespoons of olive oil and balsamic vinegar. Toss

to combine, season with salt and pepper to taste, and

serve.

Serves 6.

 

 

 

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