Harvest Pilaf

This is a dish that will only really work in July and August when you can get garden fresh vegetables.  I used farm-stand corn, and cherry tomatoes and basil from our garden. What a summer treat!

2 cups cooked brown rice
1 cob fresh corn, cooked

1 tbsp olive oil
1/2 onion chopped

1 tsp minced garlic

2 tbsp fresh basil diced

1 cup cherry tomatoes, halved

1 tsp vinegar

Cook rice in a rice cooker to make 2 cups.

Boil corn in hot water until done, about 10 minutes.

Meanwhile saute onion in olive oil until slightly caramelized.  Add garlic and saute one minute more.  Add basil and cook until slightly wilted. Cut the corn off the cob. Toss everything together with the vinegar in a large bowl, and serve warm.