1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon dried parsley
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried oregano
1 pound whole corn, cooked, drained and shredded
1 1/2 cups uncooked white rice
1 1/2 tablespoons cornstarch
2 tablespoons mustard seed
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
Heat oil in a large saucepan over medium heat. Cook garlic and parsley in oil until golden, about 5 minutes. Stir in oregano, basil, salt, basil, sage, oregano, cornstarch, mustard seed, crushed red pepper flakes, salt and rosemary. Chill in refrigerator at least half an hour before serving.