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GARLICKY CORN PILAF

Yields1 Serving

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.

 1 ½ Tablespoons of salted butter
 1 Tablespoon of olive oil
 4 cloves of garlic, diced
 ¼ teaspoon of salt
 1 cup of cremini mushrooms, chopped (about 4-5 mushrooms)
 ½ green zucchini, diced
 Kernels from 1 corn cob, cooked (or 1 cup of frozen corn)
 1 ½ cups of basmati rice (or other favorite rice)
 3 cups of water (or broth)
1

Add olive oil and butter to a pot over medium heat.

2

When the butter is melted, add the garlic and salt.

3

When the garlic is fragrant, add the mushrooms, zucchini, and corn.

4

Cook about 5 minutes, until the mushrooms and zucchini begin to cook down.

5

Add the uncooked rice to the pot and stir until the rice kernels are well incorporated.

6

Let cook 2-3 minutes without mixing, so the rice gets slightly toasted.

7

Add the water or broth and reduce the heat to low.

8

Cook, partly covered, until the rice is tender and the liquid has been absorbed by the rice.