SEASONED CROP

Deviate from the usual rice pilaf and use white native corn instead

WHITE NATIVE CORN AND MUSHROOM PILAF INGREDIENTS

5 pcs. medium-sized white

native corn 3 cups fresh

straw mushrooms 10 pcs. cherry tomatoes,

cut in halves 1 cup chicken or

vegetable broth 2 tbsp. butter 1/8 cup purslane ( dampalit) 5 pcs. garlic clove,

coarsely chopped 1 small red onion,

thinly chopped Salt and pepper

Pansit-pansitan for garnish

PROCEDURE

1. Boil corn for 2 hours or

until cooked. 2. Let corn rest for about 20 minutes, then shred. 3. Heat oil in a sauté pan over medium heat then sauté onions and garlic until you start smelling the aroma. Add cherry tomatoes and sauté for about a minute. Add butter, mushrooms, and purslane. Continue sautéing. 4. Add shredded corn and sauté for about 3 minutes until tender. Season with salt and pepper. 5. Add chicken stock and let it simmer until the stock is almost gone.