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Corn and Rice Medley

SUBMITTED BY: Retta      PHOTO BY: bbrklyn555

"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."
PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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

  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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by PENCILOID
Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by COURTNEYNL
All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe! The idea of the mint is awesome.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by LIFTINGHANDS
yummy! I always make short grain sticky rice, but i needed a change for an indian dish. This was very tastey! I didn't use any mint, however, because that just didn't sound appealing to me AT ALL. I used frozen corn because we had in in the freezer. Yum!

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 277

  • Total Fat: 5.9g
  • Cholesterol: 12mg
  • Sodium: 64mg
  • Total Carbs: 53.5g
  •     Dietary Fiber: 2.2g
  • Protein: 6g

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