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Recipes for a yummy-healthy life.

 

Let’s add a  RiCO corn rice twist to this famous Indian dish!

 
Ingredients:

  • 3 cups of Corn rice
  • 2 tbsp. Olive oil
  • 1tsp garlic, chopped
  • 1 tbsp onion, chopped
  • 1 tsp ginger
  • 1 tbsp. cardamom pod
  • 1 pinch saffron
  • 1 pc cloves
  • 1 pc cinnamon bark
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 ¼ cups vegetable stock

 
For the vegetable mix

  • 2 tbsp olive oil
  • 2 tbsp onion, chopped
  • 1 tbsp garlic, chopped
  • ¼ cup carrots, small dice
  • ¼ cup potato, small dice
  • 1/4 cup broccoli, florets
  • ¼ cup cauliflower, florets
  • ¼ cup green beans
  • Salt and pepper, to taste
  • 1 tbsp. Raisins
  • 1 tbsp. Almond slivered

 
Procedure:

  1. In a sauce pan saute the onion, garlic and ginger in olive oil.
  2. Add the cardamom, saffron, cloves and cinnamon.
  3. Pour the corn rice, season with salt and pepper.
  4. Add the vegetable stock. Boil and simmer for 15 minutes, stirring occasionally.
  5. In a separate pan, saute the onion and garlic in olive oil.
  6. Add the carrots and potato, broccoli, cauliflower and green beans, season with salt and pepper.
  7. Add the raisins and almonds. Simmer until the vegetables are tender.
  8. Stir in the vegetable mix with the cooked corn rice.

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