SHRIMP AND CORN PILAF

Shrimp and Corn Pilaf image

Yield Serves 4

Number Of Ingredients 10

1 teaspoon plus 1 tablespoon unsalted butter
3 green onions, white and green parts sliced separately
1 cup long-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can vegetable broth
1 cup fresh corn kernels or frozen thawed
8 ounces uncooked large shrimp, peeled, deveined
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
Lemon wedges

Steps:

Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.