Corn and Rice Medley recipe

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Ingredients

2 tablespoons butter, divided
1 cup Basmati rice
2 cups water
2 cups fresh corn kernels
3 large shallots, sliced thinly
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh mint leaves

Nutrition Info

262.9 calories
carbohydrate: 50.4 g
cholesterol: 12.2 mg
fat: 5.9 g
fiber: 2.2 g
protein: 5.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 36.3 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.

  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.

  3. In a serving bowl combine cooked rice, corn mixture and mint.

Recipe Yield

4 servings

Recipe Note

Very nice with crab cakes, or chicken. basmati rice is best for this recipe.

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