Corn and Rice Medley Recipe - Allrecipes.com
Corn and Rice Medley Recipe
  • READY IN 30 mins

Corn and Rice Medley

Recipe by  

"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

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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Reviews More Reviews

Most Helpful Positive Review
May 08, 2007

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!

 
Most Helpful Critical Review
Jul 23, 2014

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

 
Jul 24, 2003

Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.

 
Feb 02, 2004

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!

 
Jul 24, 2003

All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe! The idea of the mint is awesome.

 
Jun 10, 2008

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.

 
Sep 15, 2011

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!

 
Mar 20, 2008

I have to give 4 stars instead of 5 only because I didn't follow all of the recipe. I like to use what I have on hand, so I used a can of mexicorn instead of fresh corn, onion powder instead of shallots, and I didn't use any mint. But my family really enjoyed it so I will make it again the same way, since I usually have those ingredients on hand. However, I will probably decrease the butter just a tad.

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 50.4 g
  • 16%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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