Cold Jerked Rice Salad
One evening, I was going to grill some Jerked Chicken and wanted to serve Tabouli as a side.  (We love the freshness of the lemons and parsley and the nuttiness of the bugler wheat.) That day, I didn't have any bugler wheat so I changed the idea with rice, lime and cilantro.  The sweetness of the corn contrasts nicely with the spice of the jalapeno.  -- Nathan - July 2007

2 cups water
1 teaspoon salt
1 cup rice
1/2 cup minced onion
1 jalapeņo pepper, minced fine
3 tablespoons fresh minced cilantro
3 ears fresh sweet corn
4 limes
1/4 cup grape seed oil (or vegetable oil)
Salt & Black Pepper

Bring water to boil, add salt, and rice.  Cook uncovered, stirring occasionally, until liquid is just at the same level as the rice grains. Cover with lid, remove from heat and let stand 1-2 hours.  Chill in refrigerator for 3-6 hours.

In a large pot of boiling water, blanch the clean ears of corn for 2-3 minutes. Remove and place in ice water.  With a sharp knife, cut kernels from cob and chill.

Break cold rice apart with fork or fingers.  Mix in onion, jalapeno, cilantro, sweet corn, juice of the limes and oil.  Season to taste with salt and pepper. Mix, and chill for 2-6 hours.