Corn with Two Rices

IC cookbook by Bev laumann

Corn with Two Rices
Corn with Two Rices

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c wild rice

  • 1/4

    c long grain white rice

  • 1

    T butter

  • 1 1/2

    c water

  • 1

    T olive oil

  • 2

    garlic cloves minced

  • 2

    c frozen corn kernels

  • 1

    T dried basil

  • salt and pepper to taste

Directions

In covered saucepan, cook wild rice, white rice and butter in water until water is absorbed about half an hour. In a skillet saute minced garlic in the olive oil for a few seconds, just until tender. Add frozen corn and cooked rices to the skillet, stirring to coat. Sprinkle basil on top and add about 2 T of water. Cover and simmer over med to low heat for 5-6 min. Stir to fluff rice and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: