Corn on the cob with vegetable rice

Ingredients for 2 servings:

• 200 g rice (brown rice)
• 2 corn cobs
• 1 onion(s)
• 1 garlic clove(s)
• 2 carrots
• 100 g leek
• 2 tbsp butter
• ½ cup(s) white wine
• ½ cup(s) vegetable broth
• ½ lemon(s) (the juice)
• 1 bunch of parsley
• Sea salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

It’s best to cook the whole-grain rice in a pressure cooker (boil for 15 minutes and let it swell for 15 minutes on the turned-off stovetop). In the meantime, clean the corn cobs, i.e., remove the leaves and hairs, rinse the cobs under running water, and pat them dry. Peel and finely dice the garlic clove and onion. Clean and finely chop the carrots and leek. Melt the butter in a large saucepan, sauté the garlic clove and onion. Add the carrots and leek and sauté. Pour in the white wine, vegetable stock, and lemon juice. Bring the vegetable sauce to a boil, season with spices. Place the corn cobs on the vegetables, cover the pan, and sauté over moderate heat for 30-40 minutes. After 30 minutes, test with a fork to see if the corn is tender enough. Place the cooked corn cobs on a preheated plate and brush with butter. Mix the vegetable sauce with the cooked rice, add the finely chopped parsley and serve with the corn on the cob.