WE GOT IN A LOT WILD AND BLACK RICE SO WE HAVE A SALAD ENJOY DAN:

ROASTED CORN WITH BLACK RICE AND WILD RICE by CHEF DAN:

Serves 20              (FOR THE SOUP KITCHEN)

INGREDIENTS:

2.5 cups black rice

2.5 cups wild rice

5 cups corn kennels

2 onions, diced

5 tomatoes, diced

12 cups water

8 tablespoons grape-seed oil

1/4-cup lemon juice

1.5-cups of red wine vinegar

2 tablespoon Dijon mustard

2 tablespoons honey

1 tablespoon cumin

1 tablespoon dried thyme

Salt and pepper to taste

DIRECTIONS:               (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place water in a pot; bring to a boil over high heat.

2.   Stir in wild rice and black rice, reduce to medium-low and simmer 45 minutes, or until rice is just tender but firm to the bite.

3.   Drain rice discard liquid.

4.   In a bowl mix corn and 2 tablespoons oil.

5.   Spread the corn on a baking sheet in the pre-heated oven.

6.   Bake 15 minutes, stirring occasionally, until lightly browned.

7.   Remove from oven and let cool.

8.   In a bowl mix together lemon juice, red wine vinegar, 2 tablespoons oil, mustard, honey, cumin, and salt and pepper to taste.

9.   In a large bowl, toss s together the cooked rice, cooked corn, tomatoes, onion, thyme, and remaining oil.

10.        Cover and chill for 1 hour.

         ENJOY DAN:                            YAOUOUOUOUOU!!!