Corn on Cob with Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rice (whole rain rice)
- 2 ears corn
- 1 onion (s)
- 1 clove garlic
- 2 carrot (s)
- 100 g leeks
- 2 tablespoon butter
- 0.5 ½ cup wine, white
- 0.5 ½ cup vegetable broth
- 0.5 ½ lemon (the juice it)
- 1 bunch parsley
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- It is best to cook the whole grain rice in a pressure cooker (boil for 15 minutes and allow to soak for 15 minutes on the hotplate switched off).
- In the meantime, clean the ears of corn, i.e. remove the leaves and hair, wash the ears under running water and pat dry.
- Peel and finely dice the clove of garlic and onion. Clean and finely chop the carrots and leek.
- Melt the butter in a large saucepan and sauté the clove of garlic and onion in it. Add the carrots and leek and sauté. Pour in the white wine, vegetable stock and lemon juice. Bring the vegetable sauce to the boil and season with the spices.
- Place the corn on the cob on the vegetables, close the pot and simmer over a moderate heat for 30-40 minutes.
- After 30 minutes, test with a fork whether the corn is already soft enough.
- Place the cooked corn on the cob on a preheated plate and brush with butter.
- Mix the vegetable sauce with the cooked rice, fold in the finely chopped parsley and serve with the corn on the cob.
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Very simple, easy to prepare, and most importantly, incredibly tasty dish! Cook: 50 minutes Servings: 4 Ingredients Rice – 250 g Tomatoes – 0.5 kg Canned corn – 1 can Bulb onions – 2 pcs. Hard cheese – 100 g Butter – 80 g Parsley Pepper Salt Directions Co...
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