Wild Rice and Roasted Corn Salad

[Guest guest]

Anyone else got any recipes from this cookbook Mangia Soups, Salads,

Sandwiches, Entrées, and Baked Goods from

the Renowned New York City Specialty Shop By Ricardo Diaz and Nancy

Jessup to post, I'd love to get some.

 

 

* Exported from MasterCook *

 

Wild Rice and Roasted Corn

 

Recipe By :Ricardo Diaz and Nancy Jessup

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup wild rice

3 cups water

1 1/2 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

 

1. 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.

 

2. Preheat the oven to 400 degrees F.

 

3. 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.

 

4. 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.

 

5. 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.

 

 

 

Note:

The salad keeps, covered, in the refrigerator for 24 hours.

 

Prepping in advance:

The corn and bell pepper can be roasted at the same time, if desired, 1

day ahead. Let cool, place in separate bowls, cover, and refrigerate.

 

 

 

Source:

" Mangia Soups, Salads, Sandwiches, and Baked Goods from the Renowned

New York City Specialty Shop "

 

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Per Serving (excluding unknown items): 215 Calories; 8g Fat (30.7%

calories from fat); 6g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 549mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0

Fruit; 1 1/2 Fat.

 

NOTES : Wild rice is not a grain, but an aquatic grass seed native to

North America. Hand harvesting makes it expensive, but the yield makes

it worth it: It triples in volume when cooked. With a chewy texture and

nutty taste, it is especially appealing combined with corn and peppers,

both of which are native to the Western Hemisphere, too. This is an

American salad through and through, with character and brio. Instead of

making another potato salad for next year's Fourth of July picnic, why

not take this? The major components can all be prepared in advance.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0