2 1/4 cups raw basmati or long- grain white rice
4 cups water
1/2 tsp. salt
1/4 tsp ground cumin
1/2 cup rice vinegar
1 Tbl. olive oil
4 ears corn, kernels cut off
1/2 cup diced sweet red pepper
1/2 cup diced Anaheim or Pasilla pepper
1/2 cup red onion
1/2 cup diced ham
1 tsp. ground chili
1/4 tsp. salt
1/4 cup minced parsley
1/4 cup extra virgin olive oil
1/4 cup canola or light vegetable oil
salt to taste
additional vinegar and oil as needed
In a covered saucepan, place the water, cumin and salt. Heat to boiling and
add the rice. Cover and reduce heat to very low. Simmer until just tender, about
15-20 minutes. Immediately turn rice out into large mixing bowl, tossing with
mixing spoon to fluff. While rice is cooling, toss frequently to keep clumps
from forming.
After about 10 minutes add the rice vinegar and toss again. Let cool completely.
Sauté corn, onion and peppers together in oil over medium low heat. Add ham, ground chili and salt and cook slowly for about 10 minutes, stirring to keep from sticking. Let mixture cool.
When the vegetables are cool, add them to the rice along with the oils and parsley. Taste and adjust for salt. Let the salad sit for about 20 minutes and taste again. You may want to add a little more rice vinegar and olive oil, depending on how much was absorbed by the rice and your own personal taste. Remember that when the salad is cold it will need more sharpness from the vinegar.
The salad tastes best when served at room temperature. If you are not going
to eat it right away, refrigerate. Bring the salad out about 30 minutes before
serving and toss to mix in the dressing that has fallen to the bottom of the
bowl.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge