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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very nice with crab cakes, or chicken. basmati rice is best for this recipe. 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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