Sweet Corn And Basmati Rice Salad(8 Servings)

• 2 Tbsp. red wine vinegar
• 1 Tbsp. Dijon mustard
• 1/2 c. plus 1 Tbsp. extra - virgin olive oil
• 3 large ears corn, husked (or small bag frozen kernels)
• 1 c. chopped green onions
• 2 1/4 c. water
• 1 1/2 c. basmati rice
• 1/2 tsp. salt
• 1 1/4 c. coarsely chopped toasted pecans
• 3 bunches watercress (about 12 oz total), stems discarded

1. Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil.
2. Season vinaigrette to taste with salt and pepper
3. Using sharp knife, cut corn kernels from cobs. Heat 1 Tbsp. oil in heavy large skillet over medium heat.
4. Add green onions, saute 30 seconds.
5. Add corn; saute until corn is crisp-tender, about 5 minutes.
6. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead.
7. Cover separately; chill.
8. Re-warm corn mixture over medium heat and re-whisk vinaigrette before using.)

red wine vinegar, mustard, extra virgin olive oil, ears corn, green onions, water, basmati rice, salt, pecans, bunches

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81952 (may not work)