by AppleAnnie
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my 15 recipes »
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AppleAnnie's Notes:
Expand3 ears of fresh sweet corn Ask a question about this ingredient
3 small semi-hot to hot peppers (such as Hungarian yellow) Ask a question about this ingredient
2 medium or large sweet peppers (red, orange, yellow) Ask a question about this ingredient
1 medium zucchini Ask a question about this ingredient
1 medium onion chopped Ask a question about this ingredient
3 cloves garlic minced Ask a question about this ingredient
1/3 cup salty black olives, coarsely chopped Ask a question about this ingredient
1 cup brown rice (Cajun Grains or your favorite brand) Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon cooking oil Ask a question about this ingredient
3/4 cups coconut milk Ask a question about this ingredient
1/2 cup almond butter Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1 teaspoon cumin seed Ask a question about this ingredient
Soak the corn in a pot of water for 30 minutes before grilling. Quarter the zucchini lengthwise and then cut into chunks about an inch long. Put the zucchini in a loosely folded foil packet, drizzling with oil and salting lightly.
Ask a question about this stepPlace all three vegetables on a hot grill, the peppers are easy to grill in a wire basket. Turn the peppers until the skin is charred on all sides. Put them in a paper bag to cool. The corn takes 5-10 minutes on each. The zucchini is ready when the flesh is soft. Cool and then refrigerate the grilled vegetables
Ask a question about this stepJust before cooking the rice, finish preparing the corn and peppers. Cut the kernels off the cobs. Remove the skin and seeds from the peppers (wear gloves when handling the hot peppers!) and slice the peppers into thin strips.
Ask a question about this stepCook the rice in salted water as directed for the variety used. (Cajun Grains recommends rinsing the rice in water before cooking. This step washes away starch and allows the grains to fully absorb the flavors of the corn and peppers.)
Ask a question about this stepWhile the rice is cooking, in a good-sized frying pan sauté the onion in melted butter and oil over medium high heat until browned. Add the roasted peppers and zucchini to the onions, and continue cooking.
Ask a question about this stepAdd the garlic and olives to the onion mixture and continue to cook, stirring to combine all of the ingredients. Add the almond butter, balsamic vinegar, 1 tsp salt, cumin and black pepper. Stir to blend and continue to cook over low heat until almond butter has been evenly absorbed.
Ask a question about this stepWhen the rice is cooked, add the coconut milk, corn, and 1 tsp salt to the pot of rice. Cook over low heat.
Ask a question about this stepAdd the onion-pepper-zucchini mixture to the rice and corn mixture. Stir, taste, and adjust seasonings.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
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