Corn & Lentils Mazegohan

Name: How to cook Corn & Lentils Mazegohan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Corn & Lentils Mazegohan

Recently I had an opportunity to attend an event to celebrate Iranian New Year. I learned Rice is the main food in Iran. Same in Japan. I learned a lot about Iranian culture and I was most surprised at many similarities between Iranian culture and Japanese culture. When I was leaving the event, I was given Corn Cobs. I decided to use them to cook a rice dish, slightly inspired by an Iranian rice dish I ate at the event, but in my favourite Butter & Soy Sauce flavour, and I used Japanese Short Grain Rice.

Ingredient

Food ration :

4 servings

2 cups

(*180ml cup) Short Grain OR Medium Grain Rice

1/4 teaspoon

Salt

1/4 cup

Dry Lentils

Corn Cob *kernels sliced off

1 tablespoon (15 g)

Butter

1 tablespoon

Soy Sauce

Spring Onion *finely chopped

Cooking instructions

* Step 1

Wash Rice and cook as normal with 1/4 teaspoon Salt.

* Step 2

Cook Dry Lentils in salted water in a saucepan until just soft, then drain.

* Step 3

Heat Butter in a frying pan over medium heat, cook Corn Kernels. When cooked, add Soy Sauce, and stir for 1 minute.

* Step 4

Add Corn with all the sauce, drained Lentils and some Ground Black Pepper to the cooked hot rice, and mix to combine. You may wish to add extra Soy Sauce.