Shrimp and Corn Pilaf

• 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

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

butter, green onions, longgrain white rice, white wine, vegetable broth, fresh corn kernels, shrimp, fresh basil, thyme, lemon wedges

Taken from www.epicurious.com/recipes/food/views/shrimp-and-corn-pilaf-1040 (may not work)