1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a small saucepan, over medium high heat, add water and rice and bring to a rapid boil. Reduce heat to lowest setting, cover and simmer for 30 to 35 minutes. Remove from heat, but keep covered for another 5 to 7 minutes; fluff with a fork.
In a medium wok, over low medium heat, evenly spray cooking oil for 2 seconds. Add kalonji seeds and sizzle for 1 minute or until the aroma is released. Add corn and sauté for 3 to 4 minutes; add cooked rice and stir. Finish by sprinkling crushed red peppers and salt; mix well.
4 servings
101 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content