Corn and Rice Medley

1. 1

   Melt 1 tablespoon butter in a small saucepan over medium heat.

2. 2

   Stir in the rice, add the water, and bring to a boil.

3. 3

   Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.

4. 4

   Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat.

5. 5

   Stir in corn, shallots, sugar, salt and pepper.

6. 6

   Cook, stirring occasionally, for 4 to 6 minutes, or until tender.

7. 7

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

8. 8

   Calories 279 Protein 6.2g Total Fat 6g Sodium 64mg Cholesterol 12mg Carbohydrates 53.8g Fiber 2.2g

* Per serving · 4 servings · Values may vary.

No additional tips available.