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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Corn & Wild Rice Saute
      Yield: 4 Servings
      1 oz Sun-dried tomatoes
      1 ts Olive oil
      2    Cloves garlic; minced
      2    Shallots; minced
    1/2 c  Chicken broth
      1 c  Fresh corn kernels
      2 c  Cooked wild rice
      4    Plum tomatoes; chopped
      3 tb Balsamic vinegar; or more
           Salt and pepper
    1/4 c  Chopped opal or regular
           .. basil
      1 c  Boiling water
  Steep the sun-dried tomatoes in the boiling water
  for 10 minutes. Drain, squeeze dry, and coarsely
  In a medium-size skillet, heat the oil over
  medium-high heat. Saute the garlic and shallot
  until softened, about 2 minutes. Add the rice and
  tomatoes and heat through, about 4 minutes. Add 3
  tb. of the vinegar and salt and pepper to taste.
  Stir in the basil. Serve warm or at room
  temperature. If serving at room temperature, taste
  after dish sets, as additional vinegar may be
  needed, add it 1 ts. at a time.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:17:50 EDT