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Roasted Eggplant Spread

Sweet Corn and Basmati Rice Salad

Basmati rice salad Served this along side of grilled sword fish and a salad of sliced tomatoes, mozzarella and fresh basil. The rice salad is labor intensive but very tasty. The thing that almost did me in was taking the stems off the watercress. You might want to substitute parsley - I bet it would be just as good. 

Recipe originally appeared in Bon Appetit in June of 2000. Serves 8.


2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions

2 1/4 cups water
1 1/2 cups basmati rice
1/2 teaspoon salt

1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress, stems discarded


Whisk red wine vinegar and mustard in bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper. 

Cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, saute 30 seconds. Add corn; saute until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Re-warm corn mixture and re-whisk vinaigrette before using.)

Bring 2 and 1/4 cups water to boil in saucepan. Rinse rice in strainer. Add rice and salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender, about 20 minutes Remove from heat. Let stand 5 minutes. Fluff with fork.

Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature. 


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