Wednesday, March 3, 2010

Recipe: Corn and Rice with Fresh Tomato

We all loved this, and it was extremely simple and quick. It tastes great both hot and cold: Angie wants it for her next packed lunch! :)

  • Cooked rice
  • Sweet corn, taken off the cob
  • Tomatoes, deseeded and diced.
For the dressing:
  • Oil
  • White wine vinegar
  • Basil, fresh or dried
  • Jaggery
  • Salt and pepper

  1. Coat the corn with some oil and salt and roast in in an oven until slightly browned (very roughly 15 minutes on 250 C)
  2. Mix the dressing ingredients. I didn't measure quantities, so just go by taste. The ratio of oil:vinegar should be approximately 3:1.
  3. Mix the rice, corn and chopped tomato.
  4. Add the dressing and mix up well!

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