Rice, Lentils and Fresh Corn Recipe

Submitted By: John from Decatur.

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.

  • 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.

Quick Shopping List

Superior Grade Spanish Saffron
1 gram bag in a glass jar
La Baleine French Sea Salt, Coarse or Fine
Fine Grain
26 oz. container
Crushed Red Pepper Flakes
Crushed, in a glass jar
1/2 cup shaker jar, net wt. 1.5 oz.
Bridgeport Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 2.5 ounces

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