The Edible Garden by The Editors of Country Gardens Magazine

Author:The Editors of Country Gardens Magazine
Language: eng
Format: epub
Publisher: Weldon Owen

109

WHIP UP A WILD RICE & ROASTED CORN PILAF

Wild rice is actually not rice at all but rather the seed of an aquatic grass. Its nutty flavor goes perfectly with the toasty-sweet taste of roasted corn in this hearty pilaf.

PREP: 20 minutes COOK: 40 minutes GRILL: 7 minutes MAKES: 4 servings

½ cup (178 g) wild rice, rinsed and drained

4 ears fresh sweet corn, husks and silks removed

Nonstick cooking spray

1 15-ounce (425-g) can garbanzo beans (chickpeas), rinsed and drained

½ cup (63 g) chopped toasted* walnuts

⅓ cup (5 g) chopped fresh basil

3 tablespoons olive oil

3 tablespoons lime juice

½ teaspoon salt

¼ teaspoon black pepper

1 avocado, halved, seeded, peeled, and sliced or chopped

Mixed greens

Lime wedges (optional)

STEP 1 In a large saucepan bring 1½ cups (375 mL) water to boiling; stir in rice. Reduce heat; simmer, covered, about 40 minutes or until kernels open. Meanwhile, coat corn with cooking spray. Grill, uncovered, over medium-high heat 7 to 8 minutes or until charred, turning frequently. Remove from grill; cut slabs of kernels from corn cobs.

STEP 2 Drain rice, if necessary. Carefully stir in corn, garbanzo beans, walnuts, basil, oil, lime juice, salt, and pepper. Return to low heat; heat through.

STEP 3 Serve the mixed greens alongside the pilaf and avocado. Serve with lime wedges if desired.

*TIP To toast walnuts, preheat oven to 350°F (175°C). Spread walnuts in a shallow baking pan. Bake 5 to 10 minutes or until nuts are lightly browned, shaking pan once or twice.

EACH SERVING 474 cal, 28 g fat, 0 mg chol, 430 mg sodium, 51 g carb, 10 g fiber, 13 g pro

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