Instructions:

Yield: 4 servings

1 oz Sun-dried tomatoes
1 tsp Olive oil
2 clove Garlic, minced
2 ea Shallots, minced
1/2 cup Vegetable stock
1 cup Fresh corn kernels
2 cup Cooked wild rice
4 ea Plum tomatoes, chopped
3 tbsp Balsamic vinegar, or more
Salt and pepper
1/4 cup Opal or basil, chopped
1 cup Boiling water.

Steep the sun-dried tomatoes in the boiling water for 10 minutes. Drain, squeeze dry, and coarsley 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 through, about 4 minutes. Add 3 tb. 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 ts. at a time.