- 1 teaspoon plus 1 tablespoon unsalted butter
- 3 green onions, white and green parts sliced separately
- 1 cup long-grain white rice
- 1/2 cup dry white wine
- 1 14 1/2-ounce can vegetable broth
- 1 cup fresh corn kernels or frozen thawed
- 8 ounces uncooked large shrimp, peeled, deveined
- 1 tablespoon chopped fresh basil or 1 teaspoon dried
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
- Lemon wedges
- Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
- Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.