PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS - 5
INGREDIENTS
* 2 tablespoons butter, divided
* 1 cup Basmati rice
* 2 cups water
* 2 cups fresh corn kernels
* 3 large shallots, sliced thinly
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons chopped fresh mint leaves
DIRECTIONS
1. 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.
2. 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.
3. In a serving bowl combine cooked rice, corn mixture and mint.
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Corn & Rice Medley 
Tags: rice, Vegetarian
07.Sep.08 
Pasta and Rice, Vegetarian 
Comments (0)
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS - 6
INGREDIENTS
* 1/2 cup dried porcini mushrooms
* 1/2 (10 ounce) can cream of mushroom soup
* 1/4 cup boiling water
* 4 cups chicken stock
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 3/4 cups Arborio rice
* salt and pepper to taste
* fresh thyme, chopped
* chopped fresh basil
DIRECTIONS
1. Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
2. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
3. In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
4. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).
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Creamy Mushroom Risotto
Tags: rice, risotto
23.Aug.08 Pasta and Rice Comments (0)
PREP TIME - 10 Min
COOK TIME - 15 Min
READY IN - 25 Min
SERVINGS - 5
INGREDIENTS
* 2 cups water
* 1 tablespoon butter
* 1 teaspoon chicken or vegetable bouillon granules
* 1 cup uncooked long grain rice
* 2 tablespoons reduced-sodium soy sauce
* 1 teaspoon dried minced onion
* 1/2 teaspoon onion powder
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried thyme
DIRECTIONS
1. In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
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Savory Herb Rice
Tags: rice
17.Jul.08 Pasta and Rice Comments (0)
