SO quick & easy!
Ingredients
Rice – 2 cups
Shredded Purple Cabbage – about half
Boiled Corn – 1 1/2 cups
Shredded Red Onion – 1 small
Fresh Red Chilli Juliennes – optional
Grated Cheese (cheddar/processed) – to taste
Crushed Black Pepper & Salt – to taste
Method:
Saute the rice in about 2 tsp of olive oil and cook as you normally would (boil / pressure cook) except that you also add 1 tsp salt to the water. When done, fluff the rice up with a fork and set aside.
In a thick bottomed non stick pan/wok, heat about a tbsp or so of olive oil and follow that with the onions. Saute till they sweat and stir in the cabbage. Sprinkle salt and pepper and stir fry till for a few minutes. You can leave the cabbage as crunchy or soft as you like. I like it crunchy so all I need are a few minutes of sauteing. Add the corn and stir for about a minute more so everything coats itself in each other’s flavours.
Now mix in the rice nicely but gently. If it appears too dry, feel free to replenish with olive oil.
Transfer everything onto a baking dish. Grate cheese on top. Bake in a pre-heated 180C oven for about 20 minutes. Garnish with crushed black pepper and serve.
Also, you could altogether skip the baking and serve straightaway except that you miss out on the gorgeous lightly crispy cheese layer!
*The FOOD Route* 