Corn Salsa VIDEO

There is nothing like a fresh corn salsa. This is a great little recipe you can serve over your favorite fish, chicken or as a dip with some tortilla chips.

Ingredients:

• 4 ears of corn, cooked, kernels cut
• 1/2 medium onion, diced
• 1/2 red bell pepper, diced
• 1 jalapeno seeded and diced
• 1/2 cup chopped cilantro
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup honey
• salt to taste

Combine all ingredients in a large bowl gently toss. Serve immediately or cover and store in the fridge. I personally like it better the second day when all the flavors have infused.

I learned this way of making rice years ago from one of my fellow firefighters at the fire house. It truly does make absolutely perfect brown rice every time! Never gummy. Brown rice differs from white rice in one major way—the outside bran is intact, making it more fibrous, nutritious, and flavorful than white rice. It also takes longer to cook.

Many people have trouble cooking brown rice and having it turn out just right, since it can be more temperamental than white rice. There are also many different ways to prepare it.

Here’s the most efficient way I found to cook brown rice on a stove. It takes about 35 minutes from when you start to when you’re eating (which is pretty good for brown rice). This method works for both short grain and long grain brown rice. I prefer long grain.

Here are the instructions:

• Fill a medium size pot with salted water.
• Set the heat to maximum, and bring the water to a boil uncovered. Add rice according to the amount you will need for your family.
• Boil the rice for 30 minutes just like if you where cooking pasta. (Set your timer). After allotted time, check for desired results. If it is still too firm, cook and additional 5-10 minutes. Drain rice in sink with a colander. Pour rice into serving platter.
• Eat and enjoy.