Coconut Rice Salad With Cherry Tomatoes And Corn

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1 cup sweet brown rice (or any short grain brown rice)

13 ounces (1 can) light coconut milk

2 inches fresh lemongrass, sliced in half (optional, but worth it!)

1 inch knob fresh ginger (also optional)

1 ear corn

1/2 cup sliced shallots

2 cups arugula, rinsed

1 cup sliced cherry tomatoes

1/2 cup coarsely chopped fresh cilantro

juice of 1 lime

1 tablespoon olive oil

1 tablespoon brown rice vinegar (or use a similar, mild vinegar)

1 clove garlic, minced

1/4 teaspoon sea salt

freshly cracked black pepper to taste

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