Rice Blend with Corn

 

Simplicity always wins and what could be more simpler and more easier than this, rice and corn. Served with lemon wedges for a freshly squeezed dose of summer zest and flavour.  

Rice Blend with Corn

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approximately 4 servings

1 cup vegetable stock

1 cup water

1 cup rice blend 

pinch of salt

1 tablespoon butter or oil

1 can of corn kernels

fresh lemon wedges

parsley, optional

 

In a large saucepan bring the vegetable stock and water to a boil.

Add the rice and stir; then add the salt and butter, to taste.

Cover the saucepan, with tight fitting lid, and reduce heat to a low simmer for 20 minutes.

Remove from heat and add the corn. Cover and steam for 5 to 10 minutes. Fluff lightly with a fork and serve with lemon wedges and chopped parsley. 

Hope everyone had a nice weekend. Seems like there is a bit of catching up to do, so I will be taking a week or two off, during that time I may do a quick post or two, depends on how focused I will be. Stay safe everyone!    - JD