Corn & Rice Medley
Serve up this scrumptious side dish at your next barbecue or family gathering.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
divided |
|
| 1 | cup |
basmati rice
|
|
| 2 | cups |
water
|
|
| 2 | cups |
corn
fresh kernels |
|
| 3 | each |
shallots
sliced thinly |
*
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 2 | tablespoons |
mint leaves
leaves, fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
divided |
|
| 237 | ml |
basmati rice
|
|
| 473 | ml |
water
|
|
| 473 | ml |
corn
fresh kernels |
|
| 3 | each |
shallots
sliced thinly |
*
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 3E+1 | ml |
mint leaves
leaves, fresh, chopped |
|
Directions
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.
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. In a serving bowl combine cooked rice, corn mixture and mint.
Calories 279 Protein 6.2g Total Fat 6g Sodium 64mg Cholesterol 12mg Carbohydrates 53.8g Fiber 2.2g
