Makes 8 cups.<\/p>\n
Note: This light and colorful salad is a meal in itself, and would be terrific with a salad of sliced cucumbers and herbs, or some flatbread and baba ghanoush. For a special finish, sprinkle with chopped pistachios or pomegranate seeds. From Robin Asbell.<\/p>\n
\u2022 3 ears sweet corn, shucked<\/p>\n
\u2022 2 tbsp. extra-virgin olive oil, divided<\/p>\n
\u2022 1 c. basmati rice<\/p>\n
\u2022 1 pinch saffron<\/p>\n
\u2022 1\/8 tsp. ground cinnamon<\/p>\n
\u2022 3\/4 tsp. salt, divided<\/p>\n
\u2022 1 (15-oz.) can chickpeas (also called garbanzos), drained<\/p>\n
\u2022 1 large red bell pepper, chopped<\/p>\n
\u2022 1 large tomato, chopped<\/p>\n
\u2022 1\/2 c. fresh spearmint, chopped, plus more for garnish<\/p>\n
\u2022 1\/2 c. fresh dill, chopped, plus more for garnish<\/p>\n
\u2022 1\/2 c. whole milk Greek yogurt<\/p>\n
\u2022 2 tbsp. fresh lemon juice<\/p>\n
\u2022 1\/2 tsp. freshly cracked black pepper<\/p>\n
Directions<\/p>\n
Cut the corn kernels from the cobs and reserve.<\/p>\n
In a 2-quart pot, heat 1 tablespoon olive oil over medium-high heat. Add the corn. Saut\u00e9, stirring, for about 2 minutes, until the corn is browned in spots and starting to stick to the pot. Scrape the corn into a large bowl.<\/p>\n
Add the rice to the pot and stir, and crumble in the saffron, and stir for a few seconds. Add the cinnamon, 1\/4 teaspoon salt and 1 1\/2 cup water, and bring to a boil. Cover and lower the heat to low, cook for 15 minutes. Take off the heat to cool.<\/p>\n
When the rice is cool, add it to the bowl with the corn, and add the chickpeas, peppers, tomatoes, mint and dill.<\/p>\n
In a small bowl, stir the yogurt, lemon, pepper, remaining 2 tablespoons olive oil, and remaining 1\/2 teaspoon salt. Pour over the rice and fold in.<\/p>\n
Serve immediately, garnished with fresh mint and dill, or store, tightly covered, in the refrigerator for up to 3 days.<\/p>\n
Nutrition information per 1-cup serving:<\/p>\n
Calories 230 Fat 7 g Sodium 320 mg<\/p>\n
Carbohydrates 38 g Saturated fat 2 g Total sugars 5 g<\/p>\n
Protein 6 g Cholesterol 5 mg Dietary fiber 4 g<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Makes 8 cups. Note: This light and colorful salad is a meal in itself, and would be terrific with a salad of sliced cucumbers and herbs, or some flatbread and baba ghanoush. For a special finish, sprinkle with chopped pistachios or pomegranate seeds. From Robin Asbell. \u2022 3 ears sweet corn, shucked \u2022 2 tbsp. … <\/p>\n