Cashew - Corn Rice

I usually don't take my daughter into account when preparing rice dishes. She straight away rejects rice dishes except lemon rice on the pretext of them being spicy and almost never touches them. Sometime back, I saw a corn rice dish on one of the TV shows and was impressed after noting how simple and quick the preparation was. I somehow had a hunch that my daughter at last may like a rice dish without complaining. 
When I am doing the kid centric recipes this week during the marathon, I thought of including a rice dish as well since many Indian kids carry rice for their lunchboxes. I tried the cashew-corn rice today and the daughter as usual wasn't in a mood to try. When I insisted that it was made mildly and exclusively for her, she relented and tried. After the trial, we both concluded that it was a tasty dish. It is a easy lunch box recipe prepared with minimal ingredients and such simple, delicious dishes definitely will come handy during time crunches. This can cater both kids and adults just by adjusting the spice level. Feel free to add garlic if preferred.

Ingredients: (2 servings)
1/2 cup Basmati rice
1/4 cup corn
2 Tbsp ghee
1 tsp cumin seeds
2 Tbsp cashews 
1 small green chili and / or 1/2 tsp black pepper 
Minced cilantro to garnish.

Method:
* Cook rice adding a cup of water in a pressure cooker / electric rice cooker / sauce pan.
* Cook corn. I used frozen corn and zapped in a microwave for a couple of minutes with little water.
* Add cumin to ghee and toast until they start to darken. Add cashews and fry until golden brown. Next add finely minced green chili / garlic if using and saute for few seconds. Then add corn, rice, salt and black pepper if using. Mix well. Garnish with cilantro and serve. 

Check what other marathoners are cooking during this month long marathon.

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