Southwest Rice and Corn Salad with Lemon Dressing

My family loves rice.  There was definitely a time when I was making rice at least a couple of times each week.  I always had to time things just right though because it is a good 25-30 minutes from start to finish – and then there is the clean-up.  I hated when the rice would stick to the bottom of the pan…ugh!

Well – I was talking to my sister-in-law on the phone (who happens to be a food consultant) telling her about the rice I found at Trader Joes in the freezer section – and how easy it is to make – and how delicious it is.  In 3-4 minutes, I have a perfect batch of rice – with absolutely no clean-up.  Then she told me about the latest product she was working on – she said, if I liked the rice at Trader Joes – wait until I tried this.  So I did – and not only does it taste amazing, it is ridiculously healthy.  It is really the perfect rice – especially when using it in a recipe – when the recipe calls for a cup of rice – no problem, just measure it out, and put it in the microwave.  In minutes, it is done.  So – when I saw this recipe in Bon Appetit – I knew that the Brown, Red, Wild Rice Medley would be perfect.  I was right.  I served this to a bunch of moms at my daughter’s Book Club, and they loved it!  It was definitely a hit.  Half of them even thought their kids would love it.

Now, this new product is not available everywhere – so if you happen to live in an area where this rice is not available, go to their website and send them a message

Ingredients

  • 1 cup Brown, Red and Wild Rice Medley
  • 1/4 cup fresh lemon juice
  • 4 tablespoons olive oil, divided
  • 1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
  • 1 cup chopped fresh poblano chiles or green bell pepper
  • 1 cup diced seeded red bell pepper
  • 1 cup 1/2-inch cubes yellow zucchini
  • 1 avocado, halved, peeled, diced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro

Preparation

Cook rice using package instructions. Drain and rinse in cold water. Drain again.

Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

For a printer-friendly version of this recipe, please click here:  Southwest Rice and Corn Salad with Lemon Dressing

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Advertisements

4 thoughts on “Southwest Rice and Corn Salad with Lemon Dressing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s