- 1/2cup brown rice
- 1/2cup wild rice *
- 1tablespoon dried parsley flakes
- 1teaspoon dried thyme leaves
- 1/2teaspoon dried tarragon leaves
- 1/8teaspoon black pepper
- 1/2teaspoon sea salt
- 1 head of garlic, left whole and unpeeled
- 4 ears of corn, shucked
- 2cup cooked white beans*
- 2 scallions
- 4 large tomatoes, tops cut off and chopped (reserve this), flesh scooped out (compost or discard)
- 1/2tablespoon olive oil
- 1 red onion, chopped
- 4 garlic cloves, chopped
- 2 bunches rainbow chard, rinsed, trimmed and chopped
- Salt and black pepper, to taste
Most of the 50 minutes to prepare this dish is waiting for the brown and wild rice to cook. If you are pressed for time you could substitute instant brown rice. The nuttiness of the wild rice, however, really adds an incredible layer of flavor and texture to this light dish. I highly recommend you make it as instructed and plan for an evening when you have the time. It also allows for ample time to prepare the other sides while the rice cooks and even thumb through the mail or magazine.
In preparing a light summer vegetarian dish, I find my family is most satisfied when I have many side dishes to consume and choose from. Along with the vegetables already in this recipe I love to serve fennel-red cabbage slaw (see The Whole Meal’s Hoisin-Glazed Pork Tenderloin for the recipe). As summer offers a bounty of fruit and vegetables, pick and choose your family’s favorites.
*The Whole Meal’s Slow Cooker Tuscan White Beans are the perfect white beans to use in this recipe. If you had made this prior in the week and are preparing this recipe with these beans, eliminate the head of garlic (as this is already in the Tuscan bean dish). Otherwise, canned cooked white beans will be your most convenient source for the white beans.