Grilled Corn and Jalapeño Skillet Grains
4 servings
2 cups cooked grains (quinoa, sprouted grains, rice)
1-1/2 Tablespoons extra-virgin olive oil
1 ear of corn grilled and kernels removed
1 jalapeno, seeded deveined and chopped
1 cup white onion chopped
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon table salt
zest and juice of one lime
1 Tablespoon chopped fresh cilantro*
In a large skillet over medium-high heat, saute corn kernels, jalapeno and onion in olive oil until softened; about 5 minutes. Add cumin, smoked paprika and salt, stirring until fully incorporated. Add grains and let it brown, stirring only occasionally over a 15 minute period. Turn off heat and stir in lime zest and juice. Let grains sit in the hot pan (do not stir) while you continue to make the rest of your dinner**, about 10 minutes more. It will continue to crisp and you will have bits of crunchy grains which is a nice textural change. Sprinkle with cilantro when ready to serve.
KAT NOTES:
*Mentioned before that we are not big fans of cilantro so substituted Italian parsley
** We had this as our main meal but can be a side dish as well