![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-rLtZRl0fpZJKkKy2WiWLtEIXQQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4441388-dc1f2b7a3df9435f80cd518f65fd0f0a.jpg)
Ingredients
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2 tablespoons butter, divided
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1 cup Basmati rice
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2 cups water
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2 cups fresh corn kernels
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3 large shallots, sliced thinly
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½ teaspoon white sugar
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salt to taste
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ground black pepper to taste
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2 tablespoons chopped fresh mint leaves
Directions
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Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
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Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
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In a serving bowl combine cooked rice, corn mixture and mint.
Nutrition Facts (per serving)
263 | Calories |
6g | Fat |
50g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 263 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 3g | 16% |
Cholesterol 12mg | 4% |
Sodium 36mg | 2% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 6g | 11% |
Vitamin C 7mg | 7% |
Calcium 18mg | 1% |
Iron 1mg | 4% |
Potassium 233mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.