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Corn and Rice Medley

Ingredients
2tablespoonbutter, divided
1cupbasmati rice
2cupwater
2cupcorn, fresh kernels
3eachshallots, sliced thinly
1/2teaspoonsugar
1salt, to taste
1pepper, ground, to taste
2tablespoonmint, 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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