Friday, July 25, 2014

Green Rice Salad with Nectarines and Corn

Looking for a cool summer salad? Look no further! I got a new cookbook called Vibrant Food, and it is just filled with gorgeous pictures of delectable food. This salad is the first one that caught my eye. It is filled with ingredients I adore...cilantro, jalapeno, brown basmati rice, nectarines, queso fresco...drool! Pulling this salad together requires a bit of chopping, but it actually comes together pretty easily. And if you're looking for a new cookbook, try out Vibrant Food (you can find it on Amazon).

Green Rice Salad with Nectarines and Corn
3/4 cup brown basmati rice
1 1/4 cups, water plus 1 to 2 tablespoons more for the sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh flat-leaf parsley leaves
1 small jalapeño, seeded and chopped
Zest and juice of 1 small lime
1 tablespoon extra-virgin olive oil
fine salt
2 small ears fresh corn, husks and silk removed
Extra-virgin olive oil
Fine sea salt
1/2 lime
2 tablespoons fresh flat-leaf parsley leaves, plus more for garnish
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
2 medium-ripe nectarines, pitted and thinly sliced lengthwise
1/2 cup crumbled queso fresco

1. In a small saucepan, combine the rice and water, cover, and bring to a boil. Lower the heat and simmer, covered, until the liquid has been absorbed and the rice is tender, about 30 minutes. Let the rice stand for a few minutes, then fluff. Set aside to cool to room temperature.

2. Preheat the broiler or your grill.

3. To grill the corn, lightly oil both ears of corn and place in a small baking dish. Broil about 6 inches from the heat, turning every few minutes, until golden and blackened in spots, 10 -15 minutes. Or grill the corn (husk free) on your outdoor grill for 8-10 minutes. Transfer to a plate and set aside until cool enough to handle. Using a large, sharp knife, cut the kernels from the cob to yield about 1 cup. If you have more than this amount, save it for another use. Transfer the kernels to a bowl and toss with a pinch of salt and a squeeze of lime. Set aside.

4. Transfer the rice to a large bowl. In a blender, combine the cilantro, parsley, jalapeño, lime zest and juice, olive oil, a pinch of salt, and 1 tablespoon water. Blend until smooth. Add up to 1 more tablespoon of water to thin the sauce if it’s too thick. Spoon the mixture over the rice, scraping any remaining sauce out of the blender with a spatula, and mix until the rice is evenly coated.

5. To finish, add the corn and additional parsley and cilantro to the rice. Toss to combine. Transfer the rice to a serving platter. Sprinkle the nectarines and queso fresco over the rice in even layers. Garnish with additional parsley and cilantro. Best served immediately. Can be made up to a day in advance;bring to room temperature before serving.

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