LEEK AND CORN
Makes 8 to 10 servings
corn is widely sold this time of year, and it is usually guite good. Use it if you can, leaving frozen corn only as a last
resort. This dish makes an attractive centerpiece for this dinner, encircling the wild rice pilaf that follows.
medium green or red bell peppers, or a combination
2 tablespoons olive oil
4 large leeks, white and palest green parts
only, chopped and well rinsed
2 tablespoons minced shallot
2 cloves garlic, minced
4 cups cooked corn kernels, preferably
1/4 cup fine bread crumbs
1/4 cup minced fresh parsley
1 teaspoon dried summer savory
1 teaspoon ground
salt and freshly ground pepper to taste
wheat germ for topping
paprika for topping
Preheat the oven
to 350 degrees.
away the top stems of the peppers and remove the seeds. Cut a very thin slice from the bottoms so that the peppers can stand.
Arrange, standing snugly against one another for support, in one or two very deep casserole dishes or a roasting pan.
Heat the oil
with two tablespoons of water in a large skillet. Add the leeks, shallots, and garlic. Sautee over medium heat, covered, lifting
the lid to stir occasionally, until the leeks are tender. Stir in the remaining ingredients except the toppings. Cook, stirring,
another 5 minutes.
stuffing among the peppers. Top each with a sprinkling of wheat germ, followed by a dusting of paprika. Cover the casserole
or roasting pan and bake for 40 to 50 minutes, or until the peppers are tender but still firm enough to stand. Arrange in
a circle on a large platter surrounding the pilaf, following. Serve at once.