Corn Coriander Rice & Vegetable Pot Rice | FoodFood

Rice dishes don't need to be plain and boring. Try these two delicious recipes to make your everyday rice a little more interesting.

0:00 Intro
0:07 Corn Coriander Rice
1:27 Vegetable Pot Rice


CORN CORIANDER RICE

Ingredients

¾ cup boiled corn kernels
2 tbsps chopped fresh coriander leaves
1½ cups basmati rice, soaked and drained
2 tbsps olive oil
1 tbsp chopped garlic
2 green chillies, chopped
Salt to taste
1 tbsp lemon juice
Fresh coriander sprig for garnish

Method

1. Heat olive oil in a non-stick deep pan, add garlic and green chillies and sauté till golden brown.
2. Add rice, salt and 1 tbsp chopped coriander and sauté well. Add corn kernels and mix, add 3 cups water and mix. Cover and cook for 10-15 minutes.
3. Switch the heat off and add lemon juice and remaining chopped coriander. Mix well and transfer into a serving plate.
4. Garnish with coriander sprig and serve hot.


VEGETABLE POT RICE

Ingredients

½ medium yellow squash, cut into diamonds
½ medium green zucchini, cut into diamonds
1 medium carrot, peeled and cut into diamonds
3-4 button mushrooms, quartered
4-5 dried shitake mushrooms, soaked, drained and halved
1 cup mixed coloured capsicum triangles
3 cups boiled basmati rice
2 tbsps oil
1½ tbsps finely chopped garlic
1½ tbsps finely chopped ginger
1 tbsp finely chopped celery stalk
2-3 spring onion, diagonally sliced
Salt to taste
Crushed black peppercorns to taste
1 tbsp soy sauce
1 tsp red chilli sauce
1½ tsps oyster sauce
2 cups vegetable stock
4 tbsps corn flour slurry
7-8 fresh bok choi leaves, torn
1 spring onion green, cut into 1 inch pieces + for garnish

Method

1. Heat oil in a non-stick deep pan, add garlic, ginger, celery stalk and sauté for 1 minute.
2. Add spring onion and sauté well. Add yellow squash, green zucchini, carrot, button mushrooms, shitake mushrooms and sauté for 1-2 minutes.
3. Add capsicums and sauté. Add salt, crushed black peppercorns, soy sauce, red chilli sauce and mix well.
4. Add oyster sauce, mix well. Add vegetable stock, 1½ cups water and mix well. Cover and cook for 2-3 minutes.
5. Add corn flour slurry and mix well. Cook till the mixture thickens.
6. Add bok choi and mix. Add basmati rice and mix well. Cook for 1 minute.
7. Add spring onion greens and take the pan off the heat.
8. Transfer prepared rice into a serving bowl, garnish with spring onion greens and serve hot.


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