Sweetcorn and herb grain bowl recipe
British-grown varieties of sweet, crunchy corn on the cob are in season from August until October. Make the most of them with this simple, healthy and undeniably tasty sweetcorn and herb grain bowl.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 433 calories / serving
Ingredients
- 100g red rice
- 150g quinoa
- 100g bulgur wheat
- 4 corn on the cob
- 15g fresh flat-leaf parsley, roughly chopped
- 15g fresh basil, roughly chopped
- 15g fresh mint, roughly chopped, plus a few whole leaves reserved to garnish
- 15g fresh coriander, roughly chopped, plus a few whole leaves reserved to garnish
For the dressing
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp dried red chilli flakes
- 2 limes, zested and juiced
Each serving contains
- Energy
- 1810kJ 433.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 71.3gProtein 12.3gFibre 6.0g
Method
- In two separate pans of boiling water, cook the rice and quinoa following the packet instructions. Drain.
- Meanwhile, put the bulgar wheat in a large bowl and cover with just-boiled water from the kettle. Cover with clingfilm and set aside for 15-20 mins, until all the water has been absorbed. Add the cooked rice and quinoa. Season well and leave to cool.
- Cook the sweetcorn cobs in boiling water for 10 mins. Drain, rinse under cold water, then carefully slice the kernels from the cobs. Meanwhile, for the dressing, combine the oil, garlic, chilli flakes and lime juice and zest; season to taste.
- Add the chopped herbs and corn kernels to the grains, mixing well. Pour over the dressing; gently toss. Garnish with the reserved mint and coriander.
- See more Seasonal recipes
