Corn and Rice Medley

Rice Side Dish - Side Dish

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

Brief

Prep 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 5

Yield: 4 servings

Corn and Rice Medley

Ingredients

2 tablespoons butter

divided

1 cup Basmati rice

2 cups water

2 cups fresh corn kernels

3 large shallots

sliced thinly

½ teaspoon white sugar

salt to taste

ground black pepper to taste

2 tablespoons chopped fresh mint leaves

Mexican Rice III

Side Dish

Directions

Step 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.

Step 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.

Step 3

In a serving bowl combine cooked rice corn mixture and mint.

Nutritional Information

Corn and Rice Medley

Servings Per Recipe:5

Calories: 262.9

% Daily Value *

Protein: 5.7g 11%

Carbohydrates: 50.4g 16%

Dietary Fiber: 2.2g 9%

Sugars: 3.4g

Fat: 5.9g 9%

Saturated Fat: 3.2g 16%

Cholesterol: 12.2mg 4%

Vitamin A Iu: 668.8IU 13%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 9%

Vitamin C: 6.7mg 11%

Folate: 39.4mcg 10%

Calcium: 18.1mg 2%

Iron: 0.8mg 5%

Magnesium: 22.4mg 8%

Potassium: 233.3mg 7%

Sodium: 36.3mg 2%

Thiamin: 0.2mg 15%

Calories From Fat: 53

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.