Brown Rice and Corn Pilaf with Lemon Dressing

It’s still summer and corn is in abundance!  Try this delicious side dish and make the most of your summer nights.

Corn Cob

What You’ll Need:

1 cup long-grain brown rice (Basmati brown rice)

1/4 cup fresh lemon juice

4 tablespoons olive oil, divided

1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed

1 cup chopped fresh poblano chiles or green bell pepper or jalapeno peppers

1 cup diced snap peas or asparagus

1 cup 1/2-inch cubes yellow zucchini

1 avocado, halved, peeled, diced

1/2 cup thinly sliced green onions

1/2 cup chopped fresh cilantr0

What to Do:

In a medium pot, bring 2 cups of water to boil.  Add rice and simmer with pot covered until all water is absorbed — about 30 minutes. Leave cover on rice for at least 10 minutes and then fluff with fork.

Meanwhile, whisk lemon juice and 3 tablespoons olive oil in small bowl. Season dressing to taste with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, snap peas and zucchini or asparagus. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes

Pour veggies into large serving bowl. Add rice to bowl, toss well.

Add avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

Serves 4 – 6

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