Sweet Corn And Basmati Rice Salad(8 Servings) - cooking recipe

Ingredients

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

Preparation

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