Directions:
- Melt 1 T butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 c water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18-20 minutes. Remove from heat, uncover and fluff with a fork.
- Meanwhile, in a large skillet over medium heat, melt remaining T butter. Add the corn kernels, shallots, sugar, and a pinch of each salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender about 5 minutes. Remove from heat.
- Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.41 Kcal (1467 kJ) | ||
| Calories from fat | 65.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 11% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 36.72mg | 2% | |
| Potassium | 850.7mg | 18% | |
| Total Carbs | 67.8g | 23% | |
| Sugars | 14.76g | 59% | |
| Dietary Fiber | 9.27g | 37% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 114.8mg | 638% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 109.13 Kcal (457 kJ) | ||
| Calories from fat | 20.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 11% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 5% | |
| Sodium | 11.44mg | 2% | |
| Potassium | 264.93mg | 18% | |
| Total Carbs | 21.12g | 23% | |
| Sugars | 4.6g | 59% | |
| Dietary Fiber | 2.89g | 37% | |
| Protein | 2.82g | 18% | |
| Vitamin C | 7.1mg | 38% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 35.7mg | 638% | |
| Calcium | 27.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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