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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