Hey Amy!

My big appearance on the Martha Stewart Show is just days away!  As we count down the days, I am sharing my favorite Martha recipes.  Today’s dish is a great quick side dish for any meal.  I use it at supper and at cookouts.  When I have leftovers, I hoard them for the next day’s lunch.  It’s really that refreshing and good!  It comes from my favorite Martha cookbook, The Martha Stewart Living Cookbook, The Original Classics.  If you don’t have it, pick it up here right now!

Ingredients:

2 Tbsp. unsalted butter
1 c. basmati or long-grain white rice
4 ears corn, kernels shaved from cob
4 large shallots, cut into 1/4-inch slices
pinch of sugar
Kosher salt and freshly ground black pepper
1/4 c. loosely packed fresh mint leaves, coarsely chopped

Melt 1 Tbsp. butter in a small saucepan set over medium heat.  Add the rice, and stir until it is well coated with the butter.  Add 2 c. water, raise heat to high, and bring to a boil.  Reduce heat to medium low, cover and simmer until all of the water is absorbed and the rice is tender, 15 to 18  minutes.  Remove from the heat, and let stand, covered for 10 minutes.  Use a fork to fluff the rice.

Meanwhile, in a large skillet cover medium heat, melt the remaining Tbsp. of butter.  Add the corn, shallots and sugar ans season with salt and pepper.  Cook, stirring occasionally to prevent burning, until the corn and shallots are soft and tender, about 5 minutes.  Remove from heat.

Combing the rice and corn mixture in a medium bowl.  Add the mint and toss to combine.  Season with salt and pepper.  Serve.

As usual, Martha takes the best ingredients and combines them in a fresh burst of flavor.  If you are really adventurous, freeze fresh corn this summer so you can have this delightful feast this winter!

xo–me

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