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Warm Brown Basmati and Grilled Corn Salad


2 cup                                       Cooked brown basmati rice*

2-3 ears            / 4 cups                                    Grilled corn, removed from cob*

1 small                                     Red onion, grilled and chopped into ½ inch pieces

5 ea                                          Scallions, grilled and chopped into ½ inch pieces

1 medium-1/2 cup                   Tomato, chopped ¼ inch

2 cups                                      Arugula, rough chopped*

1 ½ Tablespoon                                   Sage, chopped fine

tt                                              Salt

tt                                              Pepper

As needed                                Vinaigrette* about 2 tablespoons

2 Tablespoons                         Toasted pine nuts, optional

2 tsp                                         Lime juice, optional


  1. Combine all ingredients
  2. Season to taste
  3. Best served warm or room temperature


Almost any whole grain can be substituted for the basmati. Brown rice can be simmered until done, rinsed well and lightly squeezed dry before adding to salad. If you are using a rice cooker brown rice benefits from being soaked overnight before cooking. To grill corn, shuck, spray with oil and season before rolling on a hot grill for approximately three minutes. Depending on the freshness and variety of the corn, it may be necessary to blanche the ears before spraying with oil and grilling. Ears can also be roasted in the husks. Red onions should be sliced into ½ inch rings and green onions left whole for grilling.


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