Comino Corn And Rice Salad Recipes

MEXICAN BEAN AND CORN RICE SALAD

Steps:

• Combine the salad ingredients in a large bowl.
• Mix the dressing ingredients in a small bowl or measuring cup.
• Pour the dressing over the salad, and mix gently.
• Cover and chill in the refrigerator overnight or at least two hours.

CORN AND RICE

Steps:

• Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.

COMINO CORN AND RICE SALAD

Steps:

• In a large bowl combine the corn, rice, jalapenos, olives and red onion.
• Put the oil, lime juice, vinegar, molasses, chili powder, salt and cumin into a lidded jar; shake until combined.
• Pour the dressing over the rice mixture and toss gently.
• Refrigerate the salad for at least 1 hour and at most overnight.

ROASTED CORN AND BASMATI RICE SALAD

Steps:

• In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
• In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
• In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

RICE, BEAN, AND CORN SALAD

Steps:

• Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.
• In a small heavy saucepan with a tight-fitting lid bring water to a boil with garlic, onion, cumin, coriander seeds, and salt. Stir in rice and cook, covered, over low heat 15 minutes. Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely.
• Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.

SWEET CORN AND BASMATI RICE SALAD

Steps:

• Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
• Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
• Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
• Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
• *Available at Indian markets and many supermarkets.

SEAFOOD SALAD WITH CORN AND RICE

Steps:

• Put mussels in a saucepan and add bay leaf and vinegar. Cover and cook about 2 minutes until mussels open. Remove from heat.
• Shell and devein shrimp. There should be about 2 cups. Split each shrimp in half lengthwise.
• Put rice and four cups of water in a saucepan and bring to the boil. Add salt. Let cook 17 minutes or until rice is tender. Drain and let cool. There should be about 4 cups.
• As rice cooks, cut kernels from the corn. There should be about 2 1/4 cups.
• Cut away and discard core, inner veins and seeds of each pepper. Cut red peppers into thin strips. Cut strips in half crosswise. There should be about 3/4 cup.
• Cut green pepper into small dice. There should be about 3/4 cup.
• Bring enough water to the boil to cover the snow peas when they are added. Add salt and the peas. Cook 3 minutes and drain.
• When mussels are cool enough to handle, remove them from the shell. There should be about 1 cup.
• Heat 2 tablespoons oil in a skillet and when it is hot add red and green peppers and corn. Sprinkle with cumin. Cook, stirring, about 2 minutes. Add shrimp and cook, stirring, about 30 seconds. Cover and cook about 2 minutes.
• Put rice in a large bowl and add cooked vegetables and shrimp, hot red pepper flakes, mussels, snow peas, garlic, parsley, salt and pepper. Combine vinegar and remaining 1/2 cup olive oil. Pour over mixture. Stir, folding over, to blend thoroughly. Serve warm or at room temperature.