Makes 8 cups.
Note: This light and colorful salad is a meal in itself, and would be terrific with a salad of sliced cucumbers and herbs, or some flatbread and baba ghanoush. For a special finish, sprinkle with chopped pistachios or pomegranate seeds. From Robin Asbell.
• 3 ears sweet corn, shucked
• 2 tbsp. extra-virgin olive oil, divided
• 1 c. basmati rice
• 1 pinch saffron
• 1/8 tsp. ground cinnamon
• 3/4 tsp. salt, divided
• 1 (15-oz.) can chickpeas (also called garbanzos), drained
• 1 large red bell pepper, chopped
• 1 large tomato, chopped
• 1/2 c. fresh spearmint, chopped, plus more for garnish
• 1/2 c. fresh dill, chopped, plus more for garnish
• 1/2 c. whole milk Greek yogurt
• 2 tbsp. fresh lemon juice
• 1/2 tsp. freshly cracked black pepper
Directions
Cut the corn kernels from the cobs and reserve.
In a 2-quart pot, heat 1 tablespoon olive oil over medium-high heat. Add the corn. Sauté, stirring, for about 2 minutes, until the corn is browned in spots and starting to stick to the pot. Scrape the corn into a large bowl.
Add the rice to the pot and stir, and crumble in the saffron, and stir for a few seconds. Add the cinnamon, 1/4 teaspoon salt and 1 1/2 cup water, and bring to a boil. Cover and lower the heat to low, cook for 15 minutes. Take off the heat to cool.
When the rice is cool, add it to the bowl with the corn, and add the chickpeas, peppers, tomatoes, mint and dill.
In a small bowl, stir the yogurt, lemon, pepper, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt. Pour over the rice and fold in.
Serve immediately, garnished with fresh mint and dill, or store, tightly covered, in the refrigerator for up to 3 days.
Nutrition information per 1-cup serving:
Calories230Fat7 gSodium320 mg
Carbohydrates38 gSaturated fat2 gTotal sugars5 g
Protein6 gCholesterol5 mgDietary fiber4 g
Exchanges per serving: 1 vegetable, 2 starch, 1 fat.
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