Summer Rice Salad with Blueberries and Basil

“The brief season for fresh corn on the cob is one we look forward to all year. When corn starts showing up in our local farm deliveries, we want to have it every night. When you cut fresh corn off the cob it’s juicy and milky. Using those cut corn kernels to make a salad gives you a delicious fresh-off-the-field taste. This is one of our favorite summer picnic salads for its color and surprising flavors.” —Pat Brett, Owner and Founder of Kimberton Whole Foods

You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores.

Blueberry Rice Salad Kimberton Whole Foods Cookbook

Photo by Seneca Shahara Brand

Serves 4 to 6

What You’ll Need

  • 1/2 cup whole or sliced almonds
  • 2 cups uncooked, fresh sweet corn (about 3 medium ears)
  • 1 cup cooked short-grain brown rice
  • 2 tbsp lime juice
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup fresh blueberries
  • 1/4 cup red bell pepper, diced
  • 1 clove fresh garlic, finely minced
  • 1 tsp Himalayan pink salt
  • 1/4 cup fresh basil, finely sliced

Instructions

In a small, dry saucepan, toast almonds over medium heat. Stir often to avoid burning. When almonds are fragrant and begin to lightly brown, remove from heat and set aside to cool.

Stand the uncooked ears of corn on ends in a large bowl and cut the kernels off the cob. Some kernels will stay attached to one another to create bigger chunks of corn, which is fine.

Add cooked rice and almonds to the bowl of corn kernels. Drizzle lime juice and olive oil over the rice mixture, add blueberries, bell pepper and garlic. Toss together gently with a large, wooden spoon. Salt to taste, if needed.

Add basil and mix gently, saving some to sprinkle on top just before serving.

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