For your next pilaf, use white native corn instead of rice

INGREDIENTS

5 pcs. medium-sized white native corn

3 cups fresh straw mushrooms

10 pcs. cherry tomatoes, cut in halves

1 cup chicken or vegetable broth

2 tbsp. butter

1/8 cup purslane (dampalit)

5 pcs. garlic clove, coarsely chopped

1 small red onion, thinly chopped

Salt and pepper

Pansit-pansitan for garnish

PREPARATION

1. Boil corn for 2 hours or until cooked.
2. Let corn rest for about 20 minutes, then shred.
3. Heat oil in a sauté pan over medium heat then sauté onions and garlic until you start smelling the aroma. Add cherry tomatoes and sauté for about a minute. Add butter, mushrooms, and purslane. Continue sautéing.
4. Add shredded corn and sauté for about 3 minutes until tender. Season with salt and pepper.
5. Add chicken stock and let it simmer until the stock is almost gone.