-
-
My review
Corn and Rice Medley
Retta
"Very nice with crab cakes, or chicken. basmati rice is best for this recipe."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 263 calsOriginal recipe yields 5 servings (4 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 263 calories; 5.9 g fat; 50.4 g carbohydrates; 5.7 g protein; 12 mg cholesterol; 36 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3947 Ratings
-
-
-
-
-
Most helpful positive review
6/18/2002
Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.
Most helpful critical review
6/27/2014
this just tasted weird to me and bf agreed but said "weird in a good way".. i DID use dried mint so maybe that's why but i didn't think it was going to make that much of a difference.. this tast...
Most helpful
Most positive
Least positive
Newest
6/18/2002
Even though this recipe looks like it might taste bland, the peppermint adds an unexpected subtle flavor that makes it taste anything but bland.
5/8/2007
This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added so...
1/30/2004
yummy! I always make short grain sticky rice, but i needed a change for an indian dish. This was very tastey! I didn't use any mint, however, because that just didn't sound appealing to me AT AL...
6/19/2001
All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe! The idea of the mint is awesome.
6/10/2008
I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients.
8/6/2011
I sauteed red onion until soft (instead of shallots because that's what I had on hand), added the corn and sauteed for another minute then added rice & water and cooked all together. The starch...
7/3/2006
This recipe was great. I did not add butter to the rice and it was great. I also cooked the rice in low-sodium chicken broth for more flavor. Cut shallots to two and did ot add any sugar, sal...
9/15/2011
This was a quick and easy side dish. I used brown rice instead of white and since I don't care for mint in savory dishes, I used fresh parsley instead. I also added some garlic. Thanks so muc...