Corn and Dill Rice with Raita
Ingredients
- 3-½ cups Cooked long grain rice
- ¾-1 cup Boiled american corn
- 2 Sliced onion
- 4 tbsp Dill leaves
- 1 stick Chopped cinnamon
- 4-5 Cloves
- 2 Cardamom
- 2 Bay leaves
- 1 ½ tbsp Jeera
- ½ tbsp Coarsely pounded peppercorns
- 2 Dry red chilis
- 3-4 Finely chopped green chillies
- 1 ½ tbsp Oil
- 1 tbsp Butter
Instructions
- Heat oil and butter in non-stick kadai
- Add all the spices and sliced onion and saute till golden brown
- Add dill leaves and green chillies, saute for 5to 7 minutes
- Add the boiled corn and salt
- Mix in the cooked rice cover for 3 to 4 minutes
- Serve hot with raita and roasted papad
Notes
Highlights:
- Corn is rich in fiber and plant compounds that may aid digestive and eye health. Yet, it’s high in starch, can spike blood sugar and may prevent weight loss when consumed in excess.
- Dill leaves contain an essential oil known as Eugenol, which has far-reaching therapeutic use in treating various diseases. Several research studies have proved that this herb lowers blood sugar levels and insulin resistance in people suffering from diabetes.
| Energy | 302 kcal |
| Carbohydrate | 49.7 g |
| Protein | 3.54 g |
| Fat | 8.2 g |
| Calcium | 16.27 mg |
| Iron | 0.58 mg |
| Total Fiber | 1.83 g |
| Soluble Fiber | 0.18 g |