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