SEA­SONED CROP

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

Northern Living - - RECIPE - TEXT AND STYLING GRAI AL­VAR PHO­TOG­RA­PHY JEEB BALDONADO

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.

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