This is a wonderful recipe for using fresh corn from your garden or local farmer’s market.
1 tablespoon cooking oil
1 cup fresh corn kernels*
1 cup chopped red bell pepper
1/2 cup chopped onion
1-3/4 cup uncooked regular long-grain white rice
4 cups chicken broth
1 teaspoon ground sage
1 (10-3/4 ounce) can condensed cream of celery soup
1/4 cup grated Parmesan cheese
1. In a 4-quart saucepan over medium heat, heat the oil; add the corn, pepper and onion and cook for 6 minutes or until the vegetables start to brown.
2. Add the rice; cook for 30 seconds, stirring constantly. Stir in the broth and sage; heat to a boil. Reduce the heat to low; cover and cook 20 minutes or until the rice is done and most of the liquid is absorbed.
3. Stir in the soup; cook 2 minutes more, stirring occasionally, until heated through. Sprinkle with Parmesan cheese. Makes 8 to 10 servings.
* You may substitute 1 cup of drained, canned whole kernel corn for fresh corn, if desired.