Herbal rice with a kick and a side of sweet corn
Everyone knows sweet and spicy is the winningest combination! This summer recipe is best enjoyed with fresh ingredients sourced from the farmers market or produce section.
Prep time: 30 minutes
Cook time: 1 hour
- 2 ¼ cups sushi rice
2 ½ cups water, cold
- 1 bu basil, picked
- 1 bu cilantro, picked
- 1 bu parsley, picked
- 1 bu mint, picked
- 1 jalapeño, seeds removed
- 1 tsp salt
1 cup extra virgin olive oil
- 2 cup bi-color sweet corn, freshly shucked
- ¼ cup sliced scallion, white and green
- ¼ cup ‘nade
- Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear, then drain in a colander and set aside for 30 minutes.
- Add rice and water in the pot. Let the rice soak in the water for at least 30 minutes to an hour — the longer the better.
- Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook for about 20 minutes or until the water is almost gone.
Turn off heat and steam for about 15 minutes before opening the lid. Fluff the rice with rice spatula and reserve.
- Blanch all herbs in boiling water for 30 seconds, then shock in ice water to stop the cooking. With a towel, wring out all excess water.
- In a blender, combine blanched herbs, jalapeño, salt, and oil and puree on high until hot.
- Immediately transfer to a bowl over ice water and stir until very cold. Reserve.
- In a large pan, nonstick if possible, add ¼ cup of extra virgin olive oil until hot.
- Add corn and saute for 1 minute, then add rice and saute until hot.
- Add herb puree and cook until hot, adjusting seasoning with salt and pepper.
- Serve in a bowl and garnish with scallions, drizzling ‘nade over the top.