Sweet Corn - Cashew Rice (Quick & Easy, Vegan Rice Dinner)
Vegan Sweet Corn Rice, a Simple, easy, quick, gluten free recipe with Left Over rice. Suitable for kids lunch box, travel, family meals, parties & gatherings. Recipe below has step wise pics & tips.
Ingredients
- 1 cup Rice Grains (cooked)
- ½ cup Sweet Corn (frozen)
- ¼ cup Cashew Nuts
- 3 tablespoons Cooking Oil
- ¼ cup Curd/Yogurt
- 2 count Onions (small size) (chopped)
- 4 count Green Chillies (small size) (slit length wise)
- 1 heaped teaspoon Jeera / Whole Cumin Seeds
- 1 teaspoon Jeera / Cumin Powder
- Salt (or as per taste)
- 1 handful Fresh Coriander (finely chopped)
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Ginger (chopped)
- 1 teaspoon Garlic (chopped) (optional)
Instructions
- In a large size pan, pour the cooking oil & let it heat under medium flame. Add the cashew nuts, fry till they turn light brown colour. Set aside
- Add the jeera/cumin seeds, green chillies, chopped ginger, chopped garlic(optional) and finely chopped onions. Saute them.
- Add the sweet corn, salt and turmeric powder. Stir fry them until the sweet corn cooks well.
- Now, add the curd/yogurt and jeera / cumin powder, mix thoroughly
- Transfer the cooked rice and fried cashew nuts to the pan. Mix everything gently.
- Add chopped coriander and serve. Done!!
Notes
Please see the MAIN POST for step wise pics & tips!