Corn with Two Rices

By learen

IC cookbook by Bev laumann

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

Preparation

Step 1

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.