13 Jun Sweet Corn and Basmati Rice

From the Women of Saint Michael’s Pass The Plate Cookbook

Serves 6-8

Ingredients:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ears of corn, husked
  • 2 tablespoons butter
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • Pepper to taste
  • 1 cup basmati rice, uncooked
  • 1 1/4 cups toasted pecans, chopped
  • 16 ounces arugula

Directions:

  1. Whisk together first 5 ingredients until emulsified.
  2. Cut corn kernels off the cobs and saute in butter. Add onions and cook until tender. Season with salt and pepper.
  3. Cook rice according to package directions.
  4. Mix rice and corn mixture (may be made the day before serving, to this point).
  5. Add arugula, pecans, and vinaigrette.

Note: this can be served cold or at room temperature.