Corn and Rice Medley


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

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
4 servings


  • 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


  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.

Nutrition Facts (per serving)

263 Calories
6g Fat
50g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 263
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 12mg 4%
Sodium 36mg 2%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 6g
Vitamin C 7mg 34%
Calcium 18mg 1%
Iron 1mg 4%
Potassium 233mg 5%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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