Country Corn Brown Rice Recipes

Steps:

• Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Bake at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened., Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife., In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.

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.

Steps:

• Cover brown rice with hot water and soak for 1 hour. Drain and rinse.
• Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes.
• Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well.
• Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes.
• Remove the rice from the heat and let stand, covered, for 10 minutes before serving.

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.

Steps:

• In medium saucepan prepare rice with water as directed on package.
• Meanwhile, in a large skillet cook mushrooms, sausage, and onion until meat is brown and vegetables are tender. Drain off any fat.
• Stir in carrot, cherries or cranberries, parsley and basil.
• Stir cooked rice into sausage mixture.
• Season with salt and pepper to taste.
• Cook and stir until heated through.

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.

Steps:

• If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you'd like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
• Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
• Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
• To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

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.