Summer Corn and Rice Pilaf |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is wonderful when corn is in season. From Martha Stewart. Ingredients:
2 tablespoons unsalted butter |
1 cup basmati rice or 1 cup long grain white rice |
4 ears corn, kernel shaved from cobs |
4 large shallots, cut into 1/4 inch slices |
1 pinch sugar |
salt |
fresh ground pepper |
1/4 cup loosely packed mint leaf, coarsely chopped |
Directions:
1. 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.
2. 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.
3. Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.
4. Serve.
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