Lemon Corn Rice

How to make this rice.

Fragrant basmati rice cooked with fresh corn, garlic, herbs, turmeric, and lemon. The corn cobs are simmered with the rice, adding extra sweetness and flavor without any waste.

Ingredients

(Topping)

• 2 fresh corn cobs (save corn kernels for the broth)

• 10 g oil, for sautéing the corn

• A pinch of salt

• ½ tsp dried oregano

• Freshly chopped parsley

(For cooking rice)

• 1 tbsp oil

• 1 tbsp chopped garlic

• 1 tbsp chopped parsley

• ⅓ tsp turmeric

• ⅓ tsp chili

• 1 small red onion (100g)

• 350 g basmati rice, rinsed

• 1tsp vegetable broth powder

• 2 corn kernels (leftover)

• ½ tsp salt

• ½ tsp dried oregano

• 1 tsp lemon zest

• 700 ml water

• Black pepper, to taste

• Fresh lemon juice, to serve (Some decor lemon slices)

Method

1. Prepare the corn topping

Remove the kernels from the two corn cobs.

Heat 10 g oil in a frying pan and sauté the corn kernels with a pinch of salt and ½ tsp oregano until lightly golden and fragrant.

Set the sautéed corn aside.

Don't throw away the corn cobs! We'll use the cores to add extra flavor to the rice.

2. Start the rice

In a large frying pan or shallow pot, heat 1 tbsp oil over medium heat.

Add the chopped onion, garlic, parsley, and turmeric. Sauté briefly until fragrant.

Add the rinsed basmati rice and stir-fry for a couple of minutes, allowing the rice to become lightly coated with the aromatic oil.

Add the vegetable broth powder, ½ tsp salt, ½ tsp oregano, and lemon zest.

3. Cook the rice

Pour in 700 ml water and add the reserved corn kernels.

Bring everything to a boil, then reduce the heat to low. Cover with a lid and let the rice gently steam for about 15 minutes, or until the water has been absorbed and the rice is tender.

Remove the corn cobs.

4. Finish

Place the sautéed corn over the top of rice and finish with freshly chopped parsley, freshly ground black pepper, and a generous squeeze of fresh lemon juice.Gently fluff the cooked rice.

You could serve it with small portion of vegan butter:)

Tip: Don’t throw away the corn cobs. Add them to the cooking water while the rice cooks to extract their natural sweetness and flavor. Remove the cobs once the rice is cooked.