Corn and Rice Medley

• 2 tablespoons butter divided
• 1 cup basmati rice
• 2 cups water
• 2 cups corn fresh kernels
• 3 each shallots sliced thinly
• 1/2 teaspoon sugar
• 1 x salt to taste
• 1 x black pepper ground, to taste
• 2 tablespoons mint leaves leaves, fresh, chopped

1. Melt 1 tablespoon butter in a small saucepan over medium heat.
2. Stir in the rice, add the water, and bring to a boil.
3. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
4. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat.
5. Stir in corn, shallots, sugar, salt and pepper.
6. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
7. In a serving bowl combine cooked rice, corn mixture and mint.
8. Calories 279 Protein 6.2g Total Fat 6g Sodium 64mg Cholesterol 12mg Carbohydrates 53.8g Fiber 2.2g

butter, basmati rice, water, corn fresh, shallots, sugar, salt, black pepper, mint

Taken from recipeland.com/recipe/v/corn-rice-medley-1997 (may not work)