1 Cup brown basmati rice, rinsed well and soaked for 2 to 3 hours
11/2 Cups spring or filtered water
About 1 tablespoon extra-virgin olive oil
2 to 3 Cloves fresh garlic, finely minced
1 Yellow onion, finely diced
1 Cup fresh or frozen corn kernels
5 to 6 Leaves fresh basil, shredded
Parsley sprigs, for garnish
Drain the rice, Place the rice and water in a heavy pot and bring to a boil over medium heat, loosely covered. Add a pinch of salt, reduce heat to low and simmer , covered, until liquid has been absorbed into rice, about 45 minutes.
Place the oil, garlic and onion into a small skillet over medium heat. When the vegetables begin to sizzle, add a pinch of salt and saute until the onion is translucent, 3 to 4 minutes. Stir in the corn and add a generous splash of mirin. Saute for 1 to 2 minutes. Turn off heat and stir in the basil.
To serve, stir sauteed vegetables into the cooked rice. Garnish with parsley sprigs and serve hot.
–I had my Kids Can Cook group make this dish and we all loved it ! It was hard to reserve some for their take-home.
This recipe is printed with permission from Christina Pirello