Sweet Corn and Basmati Rice

Brendan Murphy on June 13, 2018

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:

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

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