Corn and Rice Medley Recipe

Ingredients
<br>- 2 tablespoons butter, divided
<br>- 1 cup Basmati rice
<br>- 2 cups water
<br>- 2 cups fresh corn kernels
<br>- 3 large shallots, sliced thinly
<br>- 1/2 teaspoon white sugar
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 2 tablespoons chopped fresh mint leaves
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: In a serving bowl combine cooked rice, corn mixture and mint.
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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
- 1/2 teaspoon white sugar
- salt to taste
- ground black pepper to taste
- 2 tablespoons chopped fresh mint leaves

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

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