Sweet Corn Pilau with Mustard Greens
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
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.