Brown Rice

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.