GARLICKY CORN PILAF
Looking for a creative way to use up the vegetables in your fridge? Try adding them to your rice or pasta dishes for healing benefits. White rice is a centuries-old staple for most Asian countries because of its special healing essence for Stomach function. Paired with garlic, the zucchini in this rice pilaf gives your Liver function a boost. As a sweet, yellow vegetable, corn supports your Stomach function. Mushrooms are used to cleanse the body and have an overall healing benefit.
Looking for a creative way to use up the vegetables in your fridge? Try adding them to your rice or pasta dishes for healing benefits. White rice is a centuries-old staple for most Asian countries because of its special healing essence for Stomach function. Paired with garlic, the zucchini in this rice pilaf gives your Liver function a boost. As a sweet, yellow vegetable, corn supports your Stomach function. Mushrooms are used to cleanse the body and have an overall healing benefit.
[cooked-sharing]
Add olive oil and butter to a pot over medium heat.
When the butter is melted, add the garlic and salt.
When the garlic is fragrant, add the mushrooms, zucchini, and corn.
Cook about 5 minutes, until the mushrooms and zucchini begin to cook down.
Add the uncooked rice to the pot and stir until the rice kernels are well incorporated.
Let cook 2-3 minutes without mixing, so the rice gets slightly toasted.
Add the water or broth and reduce the heat to low.
Cook, partly covered, until the rice is tender and the liquid has been absorbed by the rice.
Ingredients
Directions
Add olive oil and butter to a pot over medium heat.
When the butter is melted, add the garlic and salt.
When the garlic is fragrant, add the mushrooms, zucchini, and corn.
Cook about 5 minutes, until the mushrooms and zucchini begin to cook down.
Add the uncooked rice to the pot and stir until the rice kernels are well incorporated.
Let cook 2-3 minutes without mixing, so the rice gets slightly toasted.
Add the water or broth and reduce the heat to low.
Cook, partly covered, until the rice is tender and the liquid has been absorbed by the rice.
