A great recipe for both adults and kids to enjoy. It's very versatile as a side salad, for picnics and also for a leftover lunch the next day.
Cook rice according to instructions on the packet and let cool
Cut the kernels from the cob, or if using tinned corn, drain the kernels
Grill fresh kernels if desired
Once the rice has cooled, add the remaining ingredients and mix together
Dress with our EVOO, Dijon and white balsamic dressing
Servings 4
- Amount Per Serving
- Calories 270
- % Daily Value *
- Total Fat 2.81g5%
- Saturated Fat 0.60g3%
- Sodium 22.54mg1%
- Total Carbohydrate 49.10g17%
- Dietary Fiber 4.79g20%
- Sugars 7.71g
- Protein 9.03g19%
- Vitamin A 6.15%
- Vitamin C 17.91%
- Calcium 3.74%
- Iron 11.28%
- Vitamin B12 0.0%
- Iodine 0.50%
- Magnesium 25.29%
- Zinc 30.50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
We have used this recipe in our kids cooking classes with great success. The kids love it so get them in the kitchen with you to help cook it and watch them gobble it up.
You can dry roast the pine nuts in a frying pan for a couple of minutes until golden brown for extra flavour.
You can also char grill the fresh corn kernels for extra flavour.
Cooked and cooled rice is a resistant starch which is beneficial for gut health.
Ingredients
Directions
Cook rice according to instructions on the packet and let cool
Cut the kernels from the cob, or if using tinned corn, drain the kernels
Grill fresh kernels if desired
Once the rice has cooled, add the remaining ingredients and mix together
Dress with our EVOO, Dijon and white balsamic dressing