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Rice Pilaf with Corn & Shrimps
Category : International cuisine, Chinese, Category, Seafood
Time Taken : 15-30 mins
Rating :
Method
- In a heavy medium-size saucepan, melt 1 teaspoon butter over medium heat.
- Add the white part of the scallions and stir 1 minute.
- Add rice and stir an additional minute.
- Add vegetable broth and bring to boil.
- Reduce heat to low, cover and cook until rice is almost tender, about 12 minutes.
- Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice.
- Cover and cook until almost all liquid is absorbed, shrimps are cooked and rice is tender, about 5 minutes.
- Season to taste with salt and pepper. Transfer to bowl.
- Sprinkle with green parts of scallions. Garnish with lemon.
Ingredients:
1 cup - fresh corn kernels
1 cup - long grain white rice
8 ounces - uncooked large shrimp, peeled and deveined
3 - scallions, white and green parts sliced separately
1 tsp + 1 tbsp - unsalted butter
1/4 to 1/2 ounce - vegetable broth
1 tbsp - chopped fresh basil or 1 tsp dried
1 tsp - minced fresh thyme or 1/2 tsp dried
salt and pepper to taste
lemon wedges
1 cup - fresh corn kernels
1 cup - long grain white rice
8 ounces - uncooked large shrimp, peeled and deveined
3 - scallions, white and green parts sliced separately
1 tsp + 1 tbsp - unsalted butter
1/4 to 1/2 ounce - vegetable broth
1 tbsp - chopped fresh basil or 1 tsp dried
1 tsp - minced fresh thyme or 1/2 tsp dried
salt and pepper to taste
lemon wedges
RECIPES BY REHANA KHAMBATY
