A side dish for almost anything you can think of. Grilled chicken, kebabs, pork chops, just to name a few.
Charring the corn kernels gives a subtle sweetness to this dish whereas the aubergine almost melts down and supplements the sweetness even further.
The Soy gives a hint of Asian direction, but again just a hint.
Brown Basmati Hash
Have a look below at the full recipe. Don’t forget, you can always print it.
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Brown Basmati Hash
Servings: 6 People
Ingredients
- 250 gr Brown Basmati Rice
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 2 tablespoons Light Soy Sauce
- 250 gr Frozen Corn , kernels
- 200 gr Fresh Snap Peas , roughly chopped
- 1 in fresh Aubergine , roughly peeled and cutsmall cubes of 1 cm
- 2 Spring Onions , chopped
- 2 tablespoon fresh Parsley , leaves picked and roughly chopped
- 1 tablespoon fresh Thyme , leaves only
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Place on high fire a medium/large pot filled with salted water. When it comes to a boil add the rice, reduce the heat and simmer for about 25 minutes, stirring 2-3 while cooking, until rice has softened but still a bit al-dente.
- Remove from the heat and place in a sieve to drain. Immediately return to the pot and cover with the lid while placing a kitchen towel in-between. Allow for 3 minutes for the extra moisture to be absorbed, fluff with a fork and keep aside with the lid off.
- Take a large frying pan and place on medium heat. Pour the oil and when for a minute to heat-up. Add the onions and cook for only 2 minutes. Increase the heat and toss in the corn, peas and aubergines, give it a good stir and allow to cook for3 minutes without moving. Give it another toss and allow to cook for 2 minutes. Last toss and 2 more minutes of cooking. Pour the Soy sauce, season with the salt and pepper, add the thyme and toss well. 30 seconds later remove from the heat.
- We build our dish by combining into the rice the vegetables along with the parsley. Give it a good stir and serve.
