Fresh Corn with Rice
This variation on the traditional beans
and rice combination is delicious with roast poultry, especially
Cornish hens.
Makes 6 servings
2 tablespoon butter
1 bunch (6 to 8) green onions (scallions), white part only, thinly
sliced
2 cups fresh corn kernels, cut from the cob (4 to 5 ears), or 2 cups
thawed frozen corn kernels
Salt and freshly grounded black pepper to taste
1/2 teaspoon ground cumin
1/4 cup chicken stock
2 cups cooked long grain rice (about 2/3 cup raw rice), hot
Chopped fresh parsley
Melt the butter in a medium skillet over medium heat. Add the green
onions and cook 1 minutes. Stir in the corn and cook over medium heat
for 2 minutes. Season and cook until almost all the liquid is
evaporated, 2 to 3 minutes. Stir the rice into the corn and heat
through. Serve very hot, garnished with the chopped parsley.
Variation: stir 2 cups shredded fresh spinach into the corn mixture
before adding the stock. Cook 2 minutes, stirring. Add the stock and
continue with the recipe. This simple family dinner recipes will serve
6 to 8 people.
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