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This is a typical summer treat I make, made better because I picked up some spices to experiment with.
4 as an Entree
Bring to a boil in a saucepan: water, rice, lentils, saffron, black pepper, salt, and hot pepper flakes.
Reduce heat to a simmer and cover, cooking until most of liquid is absorbed, around 25 minutes.
Add corn, Bridgeport Seasoning, parsley, chives, and simmer 10-15 minutes, until most of corn liquid is absorbed. Stir in butter.
Best if you let it cool a little and lightly sprinkle some more salt over the top after you've served it up.
If you adjust your cooking method a little, you could try this my other favorite way--with sliced boiled new potatoes instead of the rice and lentils.
This recipe was provided by John Mallaney from Decatur.