Vegetables Recipes - Baked Corn with Bacon and Mushroom Rice

Ingredients

• 1 onion, finely chopped

• 30 ml/2 tbsp olive oil

• 75 g/3 oz/1/3 cup butter

• 6 rashers (slices) streaky bacon, rinded and diced

• 50 g/2 oz/1 cup button mushrooms, sliced

• 175 g/6 oz/3/4 cup long-grain rice

• 450 ml/2 cups vegetable stock

• 4 corn cobs, husks and silks removed

• 5 ml/1 tsp dried mixed herbs

• Salt and freshly ground black pepper

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Method:

1. Fry (sauté) the onion in the oil and 15 g/1 tbsp of the butter in a flameproof casserole (Dutch oven) for 3 minutes until lightly golden.

2. Add the bacon and mushrooms and fry for a further 2 minutes, stirring. Stir in the rice and cook for 1 minute.

3. Add the stock, bring to the boil and simmer for 5 minutes. Stir, cover with a lid and place in the oven at 180°C/350°F/gas mark 4.

4. Cook for 20 minutes or until the rice is tender and has absorbed all the liquid.

5. Meanwhile, lay the corn cobs on squares of foil. Mash the remaining butter with the herbs and a little salt and pepper. Spread over the corn and wrap in the foil.

6. Place on a baking sheet and bake on the top shelf above the rice for 15 minutes or until tender.

7. Fluff up the rice, spoon on to serving plates and lay a cob with its herby butter on top of each.