Ingredients

1 ounce sun dried tomatoes
1 tsp. olive oil
2 clove garlic, minced
2 each shallots, minced
1/2 C. vegetable stock
1 C. fresh corn kernels
2 C. cooked wild rice
4 each plum tomatoes, chopped
3 Tbsp. balsamic vinegar, or more
salt and pepper
1/4 C. opal or basil, chopped
1 C. boiling water.

Cooking Instructions

Steep the sun dried tomatoes in the boiling water for 10 minutes. Drain, squeeze dry, and coarsely chop. In a medium size skillet, heat the oil over medium high heat. Saute the garlic and shallot until softened, about 2 minutes. Add the rice and tomatoes and heat thorough, about 4 minutes. Add 3 Tbls. of the vinegar and salt and pepper to taste. Stir in the basil. Serve warm or at room temperature. If serving at room temperature, taste after dish sets, as additional vinegar may be needed, add it 1 tsp. at a time.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)