Brown and Wild Rice with Fried Corn

Sweet corn fried in bacon fat is an old treat down south, but it's plenty tasty fried in plain old butter for us vegetarians as well. Add to a pot of hot cooked brown and wild rice for a warm and earthy, slightly sweet and salty dish that will look lovely on a fall table.

Brown and Wild Rice with Fried Corn

Recipe by Lisa Turner Published on September 30, 2008 Sweet corn and green onions fried in butter and stirred into a hot pot of brown and wild rice for a warm, earthy, slightly sweet and salty side dish that looks beautiful on a fall table Preparation: 5 minutes Cooking time: 40 minutes Print this recipe Ingredients: 1/2 cup brown rice 2 1/2 cups water 1/2 cup wild rice 1 tablespoon unsalted butter 1 ear sweet corn 1 green onion, white and green parts, chopped 1/2 teaspoon sea salt, or to taste Instructions: Rinse the brown rice under running water and soak for 4 hours or overnight in a medium saucepan in 2 1/2 cups of water. The next day, rinse the wild rice under running water and add to the brown rice. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Scrape the kernels from the corn cob. After the rice has been cooking for about 10 minutes, melt the butter over medium heat in a frying pan. Add the corn and the white parts of the green onion, and fry for 15 to 20 minutes or until the corn is well browned and beginning to pop. Remove from heat. Once the rice has cooked for 30 minutes, turn off the heat and stir in the corn, onion and butter into the warm cooked rice. Stir in the green parts of the green onion and salt to taste, and cover the pan again for 10 minutes to let any remaining liquid absorb. Fluff with a fork and serve hot or warm. Makes 4 servings