CHEF JEFF — ONE BYTE AT A TIME: Arborio Rice SaladFor a tasty and interesting salad, combine arborio rice, corn, salsa and scallions.
By: Herald Staff Report,
For a tasty and interesting salad, combine arborio rice, corn, salsa and scallions.
Arborio Rice Salad
2/3 cup arborio rice
½ tablespoon canola oil
1½ cups frozen yellow corn, thawed and drained
Garlic salt and freshly ground pepper, to taste
1 15-ounce can black beans, rinsed and drained
1½ cups salsa
4 scallions, white and green parts, thinly sliced
Cook rice in pot of boiling water until tender yet firm to the bite, stirring occasionally, about 20 minutes. Drain. Rinse under cold water to cool and drain again. In medium nonstick skillet, heat oil over medium-high heat. Add corn and cook, tossing and stirring, until browned and fragrant, 3 to 5 minutes. Remove skillet from heat and season with garlic salt and pepper. Set aside to cool, about 15 minutes. In large bowl, mix black beans with rice, corn, salsa and scallions. Taste and season with additional garlic salt and pepper if needed. Cover and refrigerate at least 2 hours.
Yield: Serves 4.
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