Perfect accompaniment to the salmon cakes I made for dinner. I made my rice in a rice cooker to make it easier on me- Just the rice, water, and a bit of margarine to keep it a little loose (I can't cook rice in a pot, it always burns down! I'm a very distracted cook). I used canned corn for lack of fresh and so used half creamed corn, half 'peaches 'n' cream' niblets. Substituted a small yellow onion for the shallots and used mint that was previously frozen, though I had less than the recipe called for and cooked it along with the other stuff in the pan. After tossing the corn mixture with the rice, I squeezed half a lemon over it and mixed it again. The acidity cuts the sweetness and evens out the dish.
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Perfect accompaniment to the salmon cakes I made for dinner. I made my rice in a rice cooker...