Ingredients
- 2 tbsp butter
- 1 shallot, chopped
- 1 cup brown basmati rice
- 2 1/2 cups chicken stock
- 1 ear corn
- 1/2 cup parmesian cheese
- 1/4 cup parsley
- pepper to taste
6 servings
Directions
Saute shallot in butter on med-high heat. Add rice and cook for a couple minutes. Add chicken stock, cover, and let simmer on low for 1 hour.
Remove kernels from the cob and add to the rice, along with parmesian cheese, parsley, and pepper.
Scoop into serving bowl. Finish it off with something nice, like toasted almonds.
1 1/2 hours
| views | saves | adapts | comments |
|---|---|---|---|
| 931 | 1 | 0 | 0 |
Comments
There are no comments. Be the first to add one.