| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 31 1/2 |
oz |
Low-sodium chicken broth, (3 cans) |
| 2 |
c |
Corn, cut from cob (4 large ears) divided |
| 2 |
ts |
Extra-virgin olive oil |
| 1/3 |
c |
Thinly sliced green onions |
| 1 1/4 |
c |
Arborio or other short-grain rice, uncooked |
| 1/3 |
c |
Chablis or other dry white wine |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
tb |
Grated Parmesan cheese |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground pepper |
INSTRUCTIONS
Place broth in a medium saucepan; bring to a simmer. (Do not boil). Keep
warm over low heat.
Position knife blade in food processor bowl; add 1 cup corn. Process until
almost smooth; set aside.
Heat oil in a large saucepan over medium heat. Add green onions; saute 2
minutes. Add rice; stir well. Add wine; bring to a boil. Cook 1 minute or
until liquid is nearly absorbed. Stir in 1 cup warm broth; cover, reduce
heat to low, and cook 5 minutes. Stir in 1 cup warm broth; cover and cook
10 minutes. Stir in 1 cup warm broth; cover and cook 5 minutes. Stir in
remaining 1 cup warm broth, corn puree, remaining 1 cup corn kernels, and
basil; cover and cook 5 minutes or until liquid is nearly absorbed. Remove
from heat; stir in Parmesan cheese, salt, and pepper. Yield: 6 servings
(serving size: 1 cup).
Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 45g
Carbohydrate; 1mg Cholesterol; 438mg Sodium
Recipe by: Cooking Light, Jul/Aug 1994, page 82
Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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