Browned Onion and Corn Pilaf

1. 1

   In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned.

2. 2

   Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt.

3. 3

   Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed.

* Per serving · 4 servings · Values may vary.

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