"Corn and Rice Medley"
| Ingredients | | | 2 | tablespoon | butter, divided | | | 1 | cup | basmati rice | | | 2 | cup | water | | | 2 | cup | corn, fresh kernels | | | 3 | each | shallots, sliced thinly | | | 1/2 | teaspoon | sugar | | | 1 | | salt, to taste | | | 1 | | pepper, ground, to taste | | | 2 | tablespoon | mint, 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
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