Rice with Grilled Corn
Rice with Grilled Corn
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
Instructions
- 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.
Rice with Grilled Corn