Recipe by Retta
"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."
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fresh corn kernels
large shallots, sliced thinly
salt to taste
ground black pepper to taste
chopped fresh mint leaves
This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added some finely diced red pepper. I thought 3 shallots was a bit much, I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe!
this just tasted weird to me and bf agreed but said "weird in a good way".. i DID use dried mint so maybe that's why but i didn't think it was going to make that much of a difference.. this tasted "floral" to me.. splitting the difference, i'm giving it a 3 until i can get a hold of some fresh mint
Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.
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!
All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe!
The idea of the mint is awesome.
I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients.
This was a quick and easy side dish. I used brown rice instead of white and since I don't care for mint in savory dishes, I used fresh parsley instead. I also added some garlic. Thanks so much for the recipe!
I sauteed red onion until soft (instead of shallots because that's what I had on hand), added the corn and sauteed for another minute then added rice & water and cooked all together. The starch from the corn gave a creaminess to the rice when cooked together. A real comfort food, yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Rice Medley
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 263
** Calories from Fat: 53
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