Brown rice with corn, peas and mint

Brown rice with corn, peas and mint

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This simple brown rice dish is transformed with pearls of sweet corn and fresh peas. Serve it with some homemade baked beans or a tofu or tempeh dish. The following day, turn leftovers into rice balls for your lunchbox, by rolling them in sesame seeds and baking them in the oven.

Ingredients

Quantity Ingredient
1 cup organic or biodynamic short-grain brown rice, washed thoroughly
1/4 teaspoon sea salt
1 corn cob, kernels removed
1 cup freshly shelled peas, blanched
3 tablespoons mint leaves, finely sliced
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice

Method

  1. Bring the rice, sea salt and 2 cups water to the boil in a heavy-based saucepan over medium–high heat. Reduce the heat to medium–low, cover and simmer for 40–50 minutes, or until the liquid is absorbed and the rice is tender, adding the corn kernels in the last 7 minutes of the cooking time. Allow tiny vent holes to appear in the grain as it boils and do not disturb as it cooks evenly. If the liquid evaporates and the grains are still hard, add more water and continue cooking until the grains become tender. Allow to rest for 3 minutes before spooning out into a large bowl. Stir in the peas, mint, oil and lemon juice and serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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