Friday, 9 July 2010

Sweet Corn Rosemary Rice

Saw the recipe on a TV show.

The taste and aroma is heavenly. The original recipe used only rosemary herb. But I've also included basil and parsley. You can find these herbs in 'Nilgiris', 'Nuts n Spices' outlets in Chennai and Hyderabad. I bought these at the 'Spencers Hyper' in Hyderabad.
The Rosemary herb is native to Mediterranean region and is basically used for flavoring meat dishes. This perennial herb as evergreen needle-like leaves. The results of a study suggest that carnosic acid, found in rosemary, may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer's and Lou Gehrig's.

Basil herb is nothing but Tulsi. But there are a variety of Basils available. The one used in Italian cooking is Sweet Basil. We get basil as dried herb in the stores. Basil is mostly added at the end of the cooking process so that the flavor of it is not destroyed.

Parsley herb is again a variety of Coriander leaves we use in India but has a milder taste and is often used in American, European and Middle East cuisines. This herb can be used in soups, salads, sauces etc. We only get the dried herb in stores.

Now from gyan to cooking :))))

  • Cooked basmati rice - 1 cup
  • Onions - 1 juiline
  • Capsicum or red bell pepper - 1
  • Corn - 1/3 cup
  • Rosemary - 1 tsp
  • Parsley - 1 tsp (optional)
  • Basil - 1 tsp (optional)
  • Pepper - to taste
  • Salt - to taste
  • Oil / butter - as required
  • In a skillet, add butter/oil. Saute onions, capsicum. When almost done, add the corn, rosemary, basil.
  • Toss it well. Add salt and pepper.
  • Finally add parsley and toss well.
  • Toss in the rice. Mix well and serve hot.

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