Rice with Grilled Corn
Rice with Grilled Corn
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Ingredients
  • 3 ears corn, husks removed
  • 3 tablespoons (45 ml) olive oil
  • 1 onion, chopped
  • 1 cup (250 ml) converted rice
  • 2 cups (500 ml) chicken broth
  • 1 green onion, chopped
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • Salt and pepper
  • Preparation
  • Light the gas grill and set the burners on high.
  • Brush the corn with 15 ml (1 tablespoon) oil. Grill on all sides. Using a knife, cut off the kernels.
  • In a saucepan over medium heat, soften the onion in the remaining oil. Add the rice and the corn kernels and continue cooking for about 2 minutes. Add the broth and season with salt and pepper to taste. Bring to a boil, cover, reduce the heat to low and cook until rice is tender, about 25 minutes.
  • Add the green onion and parsley. Adjust the seasoning.
  • Serve with Island Lobster Newburg.
  • Description
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