Brown Rice Ring
|Brown rice||2 Cup (32 tbs)|
|Butter||1 Ounce (30 Gram)|
|Canned corn kernels||130 Gram|
|Parsley||3 Tablespoon, chopped|
Bring large saucepan of salted water to boil, add rice and boil rapidly 30 minutes; drain.
Melt butter in pan, add chopped celery, chopped pepper, chopped shallots and drained corn kernels.
Cook over high heat 2 minutes, stirring constantly.
Stir vegetables and parsley into rice, press rice into lightly oiled 23cm (9in) ring tin.
Invert rice ring onto serving plate.