A simple rice dish full of Southwestern Flavour.
Yield: Makes 4-6 servings
1 cup basmati rice
2 cups tomato juice
1 tbsp cumin seed oil
1 small diced red onion
1 whole red pepper diced
2 cobs corn (kernals removed and cobs discarded)
4 chopped green onions
1/4 cup fresh cilantro
1 lime Juice only
salt and pepper to taste
Put rice and tomato juice into a saucepan and bring to a boil. Turn heat down, cover with a lid and simmer until all of the liquid has been absorbed, about 15 minutes. Toss with fork and let cool slightly.
Heat cumin seed oil in a large skillet. When it begins to smoke, add onions and peppers and sauté quickly until they are softened and slightly caramelized. Add corn and continue to cook for about 3 minutes. Add rice, season with salt and pepper and stir-fry until incorporated. Stir in green onions, cilantro and lime juice and adjust seasoning.
Quinoa (pronounced keen-wuh) is one of the healthiest foods on the planet, and packed with vitamins, minerals and protein. It’s actually a seed not a grain, but it’s cooked like a grain. The rich nutty taste is perfect in a pilaf, but it’s just as good stirred into any salad. Because of its flavour, ease of cooking and high nutritional value, quinoa is one of the most common foods on my table.
This simple, versatile rice pilaf is distinguished by its method of sautéing the grains briefly in oil or butter before adding liquid which adds flavour and helps the grains stay fluffy and separate. Rice pilaf is also a great jumping-off point for freestyle flavouring.