Rice, Lentils and Fresh Corn Recipe

Rice, Lentils and Fresh Corn Notes

This is a typical summer treat I make, made better because I picked up some spices to experiment with.

Ingredients

• 2 cups water
• 1 cup brown Basmati rice
• 1/4 cup lentils
• pinch saffron
• to taste, freshly ground black pepper
• 1/2 teaspoon sea salt
• 1 teaspoon hot pepper flakes
• 6 ears fresh, raw corn, kernels cut off and juice included
• 1 teaspoon Bridgeport Seasoning
• 1 tablespoon butter
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped

Serves / Yields

4 as an Entree

Preparation Instructions

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.

Helpful Hints

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.

Credit

This recipe was provided by John Mallaney from Decatur.

Cuisines, Courses and Ingredients

• American, Bean, Main Dish, Rice, Side Dish, Vegetable, Vegetable

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