Rice and Corn

Rice and Corn is a comforting and flavorful dish that combines the nuttiness of rice with the sweetness of corn, enhanced by aromatic herbs. This Kosher American dish is perfect as a side or a light main course.

Ingredients

• Long-grain white rice - 1 cup
• Fresh or frozen corn kernels - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Yellow onion - 1 small, diced
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
2. Add the minced garlic to the pan and sauté for an additional 1 minute until fragrant.
3. Stir in the rice and toast it for 2-3 minutes, stirring frequently, until it becomes slightly translucent.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes.
5. After 15 minutes, add the corn kernels to the rice, along with the salt, black pepper, and red pepper flakes if using. Stir to combine.
6. Cover the pan again and let it cook for an additional 5 minutes until the corn is heated through and the rice is tender.
7. Remove from heat, fluff the rice with a fork, and stir in the chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 420 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids in digestion.
• Contains essential vitamins and minerals from corn and parsley.

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