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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
3 slices bacon |
1 cup brown rice, long or 1 cup short-grain rice |
1/2 cup chopped onion |
1/2 cup thinly sliced celery |
2 1/2 cups chicken broth |
1 teaspoon dried chervil or 2 teaspoons chopped parsley |
1/2 teaspoon black pepper |
1 (8 ounce) 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.
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