Summer Corn And Rice Pilaf

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 cup basmati rice or 1 cup long grain 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

Recipe

• 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.