|Nutritional Guidelines (per serving)|
|Servings: About 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When sweet corn and sweet peas are both in season, I make this pilaf where their twinned sweetness can really shine. Plus, the colors are so pretty together against the rice!
Heat the butter or oil over medium high heat in a medium saucepan. Add the rice and cook, stirring, until the rice grains are thoroughly coated and they look a bit opaque.
Add the broth, bring to a boil, cover pan, reduce the heat to a simmer, and cook – completely undisturbed, seriously, don't lift the lid! – for 15 minutes.
While the rice cooks, cut the corn kernels from the cobs: Husk the corn, removing all the silky threads under the husks, too. Working with 1 cob at a time, set one, tip down, in a large bowl. Hold the cob by the stem end and use a sharp knife to cut down the cob towards the tip, letting the kernels fall into the bowl as they're cut off. If you meet any resistance with the knife, you may be cutting too deeply and getting tough woody bits of the cob attached to the kernels.
After you've cut the corn kernels, shell the peas into the same bowl (you should have about 1/2 cup peas).
Quickly remove the lid from the rice when the 15 minutes is up, add the corn kernels and the peas, and quickly cover again. No need to stir first—just let the corn and peas sit on top of the rice for now.
Let cook, undisturbed, for another 5 minutes.
Remove the lid and fluff the rice with a fork while also combining the corn and peas, which will still be sitting on the top, into the rice. Add salt and pepper to taste. Serve hot.
Throw in a small handful of chopped herbs such as parsley, mint, dill, or chervil at the end when stirring everything together—the residual heat will be enough to wilt them nicely.
Stir in a few tablespoons of creme fraiche before serving to add a creamy richness.
Use very small shelled (double-shelled) fava beans instead of the peas.
Garnish with a sprinkle of grated aged cheese such as Parmesan or pecorino.
Sauté a peeled and minced clove of garlic or a shallot, or a stalk or tow of finely chopped green garlic in the butter before adding the rice in step 1.