Tuesday, August 16, 2016

Rice and Roasted Corn Pilaf

Rice and Roasted Corn Pilaf with No-Knead Buttermilk Bread
Serves 4
Recipe from Better Homes & Gardens Veggie-Full Magazine
Husband-Tested in Alice’s Kitchen

We thought this was outstandingly good.  It was also very filling and satisfying too.  And, it’s meatless!  The original recipe called for ½ cup wild rice, but I didn’t have any, so I just made a batch of Black Japonica Rice that made a lovely contrast with the bright yellow sweet corn.  Whatever rice you use, go ahead and prepare 1 cup uncooked rice.  You’ll have more than enough for this recipe.  Use two cups of cooked rice for this recipe and save what rice you have left for another dish.

2 cups water or Homemade Vegetable Broth
1 Tablespoon unsalted butter
Pinch of Kosher salt

4 ears fresh sweet corn, husks and silks removed
Vegetable spray
1 (15 oz.) can chickpeas, rinsed and drained (I used 1 ½ cups Cooked Dried Chickpeas.)
½ cup walnuts, toasted and chopped
1/3 cup chopped fresh basil leaves (I used 1/3 cup HomemadeBasil Pesto.)
3 Tablespoons olive oil
3 Tablespoons fresh lime juice (from 1 large lime)
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper
1 avocado, halved, seeded, peeled and chopped

Baby lettuces, for serving (optional)
1 lime, cut into quarters, for serving (optional)

Place the rice in a sieve.  Place the sieve in a bowl and add water to cover the rice.  Swish the rice around a bit.  Drain.  Repeat.  Add the drained rice, 2 cups water (or broth), 1 Tablespoon unsalted butter and a pinch of salt to a medium saucepan that has a tight-fitting lid.  Bring to a boil.  Stir and then cover.  Turn down the heat to a simmer and cook 40-45 minutes until the rice is tender.  Turn off the heat and leave the lid on for another 10 minutes.  Scoop out 2 cups of the cooked rice and use it for the recipe.  Set aside.  You’ll have some extra rice to use for another recipe.
Preheat the grill.  Spray some oil on each of the ears of corn.  Grill the corn for 7-8 minutes, turning frequently, until the corn is charred.  Remove the corn from the grill.  Cut the kernels from the cobs and add to the bowl with the rice.
Add the walnuts and fresh basil leaves (or pesto) to the bowl. 
Whisk the olive oil, lime juice, salt and pepper together until well blended.  Toss the dressing into the pilaf/salad.  Arrange on a platter and top with avocado.  Serve with some baby lettuces, if desired.


Nutritional Information*:  (per serving) 474 calories; 28 grams fat (3 saturated); 0 mg cholesterol; 430 mg sodium; 51 grams carbohydrates; 10 grams fiber; 9 grams sugar; 13 grams protein (*These numbers reflect the nutritional value of the original recipe that includes fresh basil, canned chickpeas and wild rice.)

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