Country Corn Brown Rice
Transform your weeknight dining with the hearty and flavorful "Country Corn Brown Rice," a wholesome dish that's as nourishing as it is delicious. This easy-to-follow recipe combines tender, nutty brown rice with sweet bursts of corn, caramelized onions, and the smoky warmth of paprika and thyme, creating a perfect balance of rustic comfort and vibrant flavor. Cooked in water or enriched vegetable broth for extra depth, the dish is finished with a sprinkle of fresh green onions, adding a crisp, colorful garnish. Ready in under an hour, it's an ideal side dish or a satisfying vegetarian main course. Packed with whole grains and garden-fresh ingredients, this one-pot wonder is perfect for busy weeknights or as a healthy addition to any dinner spread. Keywords: brown rice recipe, country-style, corn side dish, vegetarian rice dish, smoked paprika recipes.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup vegetable broth (optional, for extra flavor)
- 2 stalks green onions, sliced (for garnish)
Instructions
Rinse the brown rice thoroughly under cold water to remove excess starch, then drain.
In a medium-sized pot, combine the rinsed brown rice and 2 cups of water (or 1.5 cups water and 0.5 cup vegetable broth for extra flavor). Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30-35 minutes, or until the rice is tender and the liquid is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for an additional 1-2 minutes until aromatic.
Add the sweet corn kernels to the skillet and cook for 4-5 minutes, stirring occasionally, until the corn is tender and warmed through.
Once the rice is ready, transfer it to the skillet with the onion and corn mixture. Gently stir until the rice is evenly coated and everything is well combined.
Taste and adjust seasoning as needed. Add more salt or pepper if desired.
Serve warm, garnished with sliced green onions for a fresh pop of color and flavor.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.1 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
