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Sweet corn pilau with mustard greens and Jaime Oliver

Sometimes we win things. And sometimes we don’t win things and say to ourselves that it can ONLY be because there is something else  on the horizon for us and if I had gotten that (whatever it was) I wouldn’t be available for this thing that is coming up. That’s what I said to myself when my video wasn’t chosen in Jaime Oliver’s recent search for his next Food Tube Star.

I was certain that I was going to win, or at least get chosen for his top five. Humbly, I am left with a vast knowledge of Uncle Ben’s full product line and a fantastic recipe for sweet corn pilau that I came up with for the contest.

The mustard greens in the recipe are a bit of a surprise as they add a bite to the dish. They are an often overlooked green, but highly nutritious. Because they are a cruciferous vegetable like broccoli or cauliflower, they are anti-cancerous. Mustard greens are bitter and bitter foods help with digestion. I  love anything that helps with digestion. I often add them to salads or chop them up into a  coleslaw, asthey work well with cabbage.

sweet corn pilau with mustard greens

mustard greens add a zing to the pilau

Sweet Corn Pilau with Mustard Greens

Ingredients

1/2 head mustard greens, chopped
2 ears of corn, cut off the cobb (or 1 bag frozen corn)
1″ fresh ginger, peeled
1 clove garlic, smashed and pressed
1 C brown Basmati rice
2C vegetable broth
1 tsp saffron
pinch of salt

For the Raita
Ingredients
1 English Cucumber
1/2 C Greek yogurt
2T fresh peppermint

 

Putting it all together

Bring the vegetable broth and the rice to a boil with the saffron and a pinch of salt, turn the flame down to simmer, stir and cover for 20 minutes.

Grate the ginger, press the garlic and set aside

Chop the mustard greens, cut the corn off the ears and set aside.

In a medium size sauté pan heat a teaspoon of coconut oil (or butter) and add the corn, sauté for a minute or so and add the garlic and ginger. Add a pinch of salt and cook for 2 more minutes. Add the greens, stir until the greens turn bright, (about a minute). Turn the flame off and set aside.

When the rice is finished, let it cool to room temperature and toss gently with the corn mixture.

To make the raita

Peel the cucumber and chop into quarters
chop the mint
mix well with the yogurt

To serve, top the pilau with the raita.

In the comments below, I would love to what your favorite greens are and what YOU do with them. Or if you have a friend who you think would enjoy this post, please pass it along!

 

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