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Salad of corn, rice and grains

[ 0 ] August 11 |

I am always looking for protein, low in fat, tasty salads are not boring. Here is a recipe that we like. Neighbors like too, so it should be a keeper. We took a bowl to our neighbor, Tim, and ate both portions before that his wife did it at home for a taste. When Barb finally made home, asked for more trek for the recipe. The next day made another batch. Here is the recipe:

Salad of corn, rice and grains

O½ Cup long grain rice

O3 mazorcas of corn or half great bag frozen kernel corn

O3-4 tablespoons olive oil

O1 small red onion, finely chopped

O1 fresh Tomatillo, chopped (called the green chili recipe, but I noticed that green peppers and pepper family Fibromyalgia cause some important signs for 4 days after eating, it replaced the Mexican tomato Peel (Tomatillo).)

01 Tablespoon fresh lemon juice

01 Tablespoon fresh lemon juice

o¼ teaspoon Tabasco sauce

O2 tablespoons chopped fresh Cilantro

O14 Oz. cooked and drained Garbanzo beans

o¾ Cup lean ham selva negra, diced

or Sea salt and pepper to taste

Rice: put a pot of lightly salted water to a boil. Add the rice and return to boil, stirring once or twice. Reduce heat and cook for 25-30 minutes until the rice is tender. Drain and rinse under cold running water; Drain again and set aside. You can use white rice which takes less time to Cook, but I like rice has more fiber and vitamins b and is healthier for you.

Maize: scrape down every COB of corn with a knife to remove the beans. Place in a bowl and set aside. Scrape to throughout each cob to eliminate the Milky residue and transfer to another small bowl.
Now heat 1 tablespoon oil in a frying pan. Add corn kernels and cook gently, stirring frequently for 5 minutes until tender. Add red onion and Tomatillo and then stir over low heat for about 1 minute until blended. Transfer to a plate and set aside to cool slightly.

Place the lemon and juice of lime in a large bowl and robe in the Tabasco sauce, 2-3 tablespoons of oil remaining and the Milky liquid of corn. Toss in Cilantro chopped until well combined.

With a fork, fluff in the mixture of rice, corn and cooked onion. Add beans, ham and season with salt and pepper to taste. Transfer to a bowl to serve and serve immediately. It keeps in the fridge for several days, if not snarfed down before you get there.

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