SUMMER CORN AND RICE PILAF

SUMMER CORN AND RICE PILAF image

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Yield 4 servings.

Number Of Ingredients 7

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2 tablespoons unsalted butter
1 cup basmati or long-grain white rice
4 ears fresh corn, kernels shaved from cob
4 large shallots, cut into 1/4-inch slices
Pinch sugar
Salt and freshly ground black pepper
1/4 cup fresh loosely packed mint leaves, coarsely chopp

Steps:

1. Melt 1 tablespoon butter in a small saucepan set over medium heat. Add rice, and stir until it is well coated. Add 2 cups 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 rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork. 2. Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add corn kernels, shallots, sugar, and a pinch 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. Serve warm.