Country Corn Brown Rice Recipes

COUNTRY CORN

Steps:

• In a large skillet, saute onions in butter for 2-3 minutes or until tender. Stir in the corn; cover and cook for 4-5 minutes or until heated through., Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth. Gradually stir into corn mixture. Bring to a boil. Cook, uncovered, for 2 minutes or until thickened. Stir in tomatoes.

BROWN RICE AND CORN CAKES

Steps:

• Combine corn, rice, milk, eggs, and chives in a large bowl.
• Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
• Stir flour mixture into corn mixture until well combined.
• Heat olive oil on a griddle or a large skillet over medium heat.
• Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

CRISPY RICE WITH SHRIMP, BACON AND CORN

Steps:

• Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
• Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
• While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
• Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
• Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
• Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.

SWEET CORN-BROWN RICE RISOTTO

Steps:

• In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
• Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
• Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
• Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.

EASY SPICED BROWN RICE WITH CORN

Steps:

• In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

PERFECT BASIC BROWN RICE

Steps:

• Rinse the starch off the rice in a strainer under cold water for 30 seconds.
• Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
• Add the rice, stir it just once, and boil, uncovered, for 30 minutes.
• Pour the rice into a strainer over the sink and drain for 10 seconds.
• Return the rice to the same pot, off the heat.
• Cover immediately and set aside for 10 minutes (this is the steaming part).
• Uncover, fluff with a fork, and season with salt.

CORN AND RICE

Steps:

• Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.

COUNTRY RICE

Steps:

• Bring the stock to a boil with the green onion and pepper.
• Add the rice; turn down to a simmer and cover; cook for 20 minutes.
• NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
• VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich with beef.
• If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.

COUNTRY CORN BROWN RICE

Steps:

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