Vegetable Corn Rice

Background: One of our favorite side dishes is rice- it’s the perfect ingredient for incorporating different flavors and textures, it’s relatively inexpensive, and can be used for any meal, and pretty much any protein. We started incorporating some of our grilled and roasted vegetables and fruits into it and over time developed a base recipe that allows for all kinds of free forming!

Ingredients:
3 cups left-over or cooked jasmine rice
2 leftover grilled corn kernels off the cob
1 large shallot chopped
½ red pepper chopped
1 jalapeno cored and chopped
2 tbsp marsala wine
½ tsp mushroom ketchup
½ tsp fermented pepper hot sauce
½ cup vegetable stock
2 tbsp grapeseed or peanut oil
2 tbsp unsalted butter
roasted okra (optional)
grilled pineapple (optional)

Steps:

Add the oil to a deep nonstick or stainless pan, then add the shallots, jalapeno, red pepper, and corn and cook for a few minutes. Next add the marsala wine and allow to cook off for a couple minutes, then add the stock (warm works best), hot sauce, mushroom ketchup and bring to a quick boil. Drop in the rice and mix it up well, then lower the heat and cover for about 8 minutes, stirring every couple minutes. Add more stock if required. Once the rice warms up add the butter and mix really well, then salt and pepper to taste. Remove from the heat and mix in any cooked vegetables or fruits, mix well, then plate and serve.
We typically will add roasted okra, and/or grilled pineapple depending on the protein that’s being made and will incorporate almost anything from the garden like string beans, lima beans, shishito peppers, peas, whatever is available.