This is a very good side dish. Ryan and I had a very delicious dinner at his friend's parents' house and this was one of the dishes that was served. I haven't made it yet, but it looks easy enough and it is soooo delicious.
ingredients:
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 cup plus 1 tbsp olive oil
3 large ears of yellow corn, husked
1 cup chopped green onions
2-1/4 cups water
1-1/2 cups basamati rice
1/2 teaspoon salt
1-1/4 cups coarsely chopped toasted pecans
3 bunches watercress, stems discarded
directions:
Whisk red wine vinegar and mustard together then gradually whisk in 1/2 cup of oil. Season with salt & pepper.
Cut corn kernels with a large sharp knife (you can probably use canned corn if you want). Heat 1 tbsp of oil in skillet over medium heat. Add green onions and saute for 30 seconds. Add corn and saute until corn is crisp-tender (about 5 minutes). Season with salt and pepper.
Bring 2-1/2 cups water to boil in medium pot. Add rice and 1/2 teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir) about 20 minutes- or according to your rice packet. Remove from heat and fluff with fork.
Mix rice, corn mixture and pecans in a large bowl. Mix vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
Makes 8 servings.
Interesting to know.
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