In keeping with a Midwest theme for June 2006, we combined fresh herbs from Copia’s edible gardens with a wonderful rice blend from Kansas. It’s available from Indian Harvest at www.indianharvest.com, but you can also substitute your favorite rice or rice blend.
Serves 4
1/4 cup extra virgin olive oil
2 tablespoon rice vinegar
1/2 cup roughly chopped herbs (thyme, chives, basil, oregano, parsley, cilantro or a combination)
1/2 tablespoon minced garlic
Kosher salt
Freshly ground black pepper
3 cups cooked Kansas Medley Rice Blend, room temperature
1 cup shelled soy beans (edamame)
1 cup corn kernels
1/2 cup diced celery
1/2 cup diced red onion
In a small bowl, whisk together the olive oil, rice vinegar, herbs and garlic. Whisk in salt and pepper to taste. In a large bowl, gently combine the rice blend, soy beans, corn, celery and onion. Drizzle the olive oil mixture into the rice mixture and stir to blend. Add additional salt and pepper to taste.
Variations
To make this more of an entrée salad, simply add grilled vegetables, grilled chicken or fish or canned tuna.
SIDES AND/OR SALADS