Best Summer Corn And Rice Pilaf Recipes

Summer Corn and Rice Pilaf image

Provided by Martha Stewart

Number Of Ingredients 7

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

Steps:

Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the 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 the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.

SUMMER CORN AND RICE PILAF image

Categories Side

Yield 4 servings.

Number Of Ingredients 7

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.

Summer Corn and Rice Pilaf image

Provided by LMillerRN

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
1 cup basmati rice or 1 cup long grain white 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

Steps:

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.
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.
Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.
Serve.

Nutrition Facts : Calories 365, Fat 8.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 27, Carbohydrate 69, Fiber 5, Sugar 4.1, Protein 8.2