Wish you all a very Happy New Year. This happens to be my first post of 2016. I had actually started wondering whether I would be able to post anything in this month or rather the next few months. The younger one appears for his X boards this year and currently he is writing his pre-boards.
2015 was a very tough year for the family but I’m more than glad that we fought and have survived it so far. God willing we would sail through it. Next few months are challenging till we finish the boards, after that I and kid will get some breathing space. I’m so looking forward to visiting my Mum whom I have’nt visited in 2years. I also intend to take a vacation with the family if S gets leave from his office. Our family vacation is equally due.
Last month S took his first yearly leave and stayed at home with me. We helped the kid with his studies, finished a few pending chores and when T was attending classes we would indulge in quick eat outs. We explored a few interesting places to eat out in Mumbai and we also managed to watch two movies. After eight months of living in this city, finally we managed to spend some quality time with each other and that rejuvenated both of us.
During one of these eat outs we had this Rice & Corn salad at Taste Of Punjab. It was a part of their buffet. The buffet was not so good but the salad worked for us. It’s simple with very natural flavours and that’s what makes it special. The flavours are simple, uncluttered and requires most minimal things. The salad itself is fluffy, light to touch and light to eat.
I have used corn, broccoli and basmati rice* as the main ingredients but one can try other vegetable too. I personally feel zucchini and bell peppers would work great too. I have used fresh oregano leaves as the key flavouring but one is free to try any herb of their choice. There are no hard and fast rules in making this salad. It’s all about balancing the flavours right without overdoing it.
Rice & Corn Salad
राईस ऍण्ड कोर्न सॉलड
Preparation Time: 20mins | Cooking Time: 10mins | Makes about 2cups | Serves: 1| Difficulty Level: Easy
Ingredients2tsp olive oil
1-1/2cups cooked Basmati Rice
3-4tbsp broccoli florets cut small
3-4 sprigs of Oregano
salt to taste
1tsp chilli flakes
freshly crushed black pepper, as per taste
freshly crushed salad seasoning, as per taste
Extra Virgin Olive Oil For Drizzling, as required
MethodBoil 5cups** of water and add a little salt to it. Add the washed basmati rice to it. Cook till the rice is just about done***.
Strain the rice and wash with cold water. This ensures that the rice grains do not stick. Cool the rice. One can keep it in the freezer for 10mins.
Boil a cup of water and add a little salt to it. Blanch the corn and broccoli florets and dip them in cold water. Strain.
Heat olive oil in a pan and add 2sprigs of oregano followed by Chilli flakes.
Toss the corn and broccoli for a few seconds. Remove from the fire. Let them cool.
Mix the veggies with the rice. Mix salt to taste, freshly crushed pepper and salad seasoning. The salad seasoning had lemon rind and mint.
Drizzle extra virgin olive oil and toss lightly using the fork. Serve.
Notes* One could use Brown rice too to make this salad. It would be a more healthier option.
** Boiling rice in excess water ensures that the starch gets released in the water and when the rice gets strained the starchy water gets separated. So the rice is devoid of starch and a healthier way to eat.
*** The rice continues to cook in the heat of boiling water and steam once it’s removed from fire. Keeping it just about done ensures that it’s not overcooked.