CD That's Me

I discovered a new recipe while waiting for my hair to process the other day. Not sure if they regularly feature recipes in Metropolitan Home or if this was a one-time summer thing, but was very glad that I had read just about every other magazine sitting on that shelf. This was a great find and this dish is great for summer entertaining. Something I love to do.

We have a full house this weekend (6 adults, 5 children and one dog to be exact) and I plan on whipping up a big batch of this for our Saturday night BBQ. I tested it out first the other night and I found my new summer salad .

Read on – test it out – and feel free to send me any comments or improvements. I have a feeling you can add just about anything to this and it would be good. And bonus for all you Martha Stewart types, it looks fantastic in the serving bowl. Don’t let the blueberries throw you off. . .they are the thrill.

Brown Rice and Veggie Salad
1 1/2 cups brown rice (rinsed)
3 cups corn kernels (about 3 ears)
1 cup sliced scallion
1 cup diced celery
1 sm diced red pepper
2 cups blueberries
EVOO
3 tbsp lemon juice
Salt
Pepper

Cook rice and then rinse, set aside in bowl. Cook your corn and add a touch of sugar to the water to make it sweeter. Blanch corn and then add to your bowl with the rinsed rice. Add scallions, celery, peppers, 3/4 of your berries. Stir in EVOO, lemon juice, salt and pepper (use your judgement with the dressing). Add rest of berries to the top for garnish. Take a picture it looks that appealing.

I found my thrill on blueberry hill.