Country Corn Brown Rice

Submitted by Julie Bs Hive

"Been making this for years and thought I'd share. Originally from My Great Recipes (I think). Very versatile; use long or short grain and works equally well with brown or white rice."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 slice bacon
• 236.59 ml brown rice, long or 236.59 ml short-grain rice
• 118.29 ml chopped onion
• 118.29 ml thinly sliced celery
• 591.47 ml chicken broth
• 4.92 ml dried chervil or 9.85 ml chopped parsley
• 2.46 ml black pepper
• 226.79 g can corn, drained (I double the corn)
• minced parsley (to garnish)

directions

1. Fry bacon until crisp, crumble and set aside. Brown the rice, onion and celery in the pan drippings for about 10 minutes, stirring often.
2. Add broth, seasonings and corn.
3. Cover and cook about 40-45 minutes. Stir to combine the ingredients. Top with the bacon and sprinkle on the chervil or parsley.

Reviews

[Southern Lady]

My husband I both thought the rice was good - different and a nice change. It's not something I would prepare weekly but certainly will be made at least once a month. I may try it without the corn just to see the difference in flavor. . . .possibly substitute frozen green peas. Thanks for sharing.

 

[didyb]

My son and I thought it was great! My husband and daughter didn't like the mixing of corn with the rice. I truly liked this. I didn't use celery and actually added the crumbled bacon to the rice/corn at the start of boiling, to infuse more of the bacon flavor in the dish.