Recipe: Corn and Wild Rice Saute (using cooked wild rice and sun-dried tomatoes)

CORN AND WILD RICE SAUTE

1 oz sun-dried tomatoes
1 cup boiling water
1 tsp olive oil
2 cloves garlic, minced
2 shallots, minced
1 cup fresh corn kernels
1/2 cup vegetable broth
2 cups cooked wild rice
4 plum tomatoes, chopped
3 tbsp or more balsamic vinegar
Salt and pepper
1/4 cup chopped fresh opal or regular basil

Steep the sun-dried tomatoes in the 1 cup boiling water for 10 minutes. Drain, squeeze dry, and coarsely chop.

In a medium-size skillet, heat the oil over medium-high heat. Saute the garlic and shallot until softened, about 2 minutes.

Add the corn and broth and simmer for 2 minutes.

Add the rice and tomatoes and heat through, about 4 minutes.

Add 3 tablespoons 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 teaspoon at a time.

Makes 4 servings
Source: Great Good Food by Julee Rosso