Wild Rice and Roasted Corn Pilaf
PREP 15 minutes
COOK 45 minutes
GRILL 7 minutes
SERVES 4
See Also: Vegetable Soup with Cheesy Biscuits Recipe
Ingredients:
- 1⁄2 cup wild rice, rinsed and drained
- 4 ears fresh sweet corn, husks and silks removed Nonstick cooking spray
- 1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
- 1⁄2 cup chopped toasted walnuts
- 1⁄3 cup chopped fresh basil
- 3 Tbsp. olive oil
- 3 Tbsp. lime juice
- 1⁄2 tsp. salt
- 1⁄4 tsp. black pepper
- 1 avocado, halved, seeded, peeled, and chopped
See Also: Eggplant Panzanella Recipe
Directions:
- In a large saucepan bring 1 1⁄2 cups 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 mediumhigh heat 7 to 8 minutes or until charred, turning frequently. Remove from grill; cut kernels from corn cobs.
- Drain rice, if necessary. Stir in corn and the next seven ingredients (through black pepper); heat. Remove from heat. Top with avocado.
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