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.
A bowl full of freshly made corn polenta is one of the world’s great grain dishes. Polenta is a traditional Italian pudding thickened with cornmeal. Freshly made, it has a soft, creamy, addictively delicious texture. It can also be served by cooling and hardening it, then slicing it and grilling or pan-searing it until it forms a beautiful crispy crust with a creamy interior.