Corn and Rice Medley Very nice with crab cakes, or chicken. basmati rice is best for this recipe.
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.Advertisement
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.
Per Serving: 263 calories; protein 5.7g; carbohydrates 50.4g; fat 5.9g; cholesterol 12.2mg; sodium 36.3mg.