Sunny Day Baked Corn, Rice & Cheese Pilaf

• 1 cup Uncooked Brown Rice
• 2 cups Sweet Kernel Corn
• 1 whole Medium Onion, Diced
• 3 Tablespoons Sweet Cream Butter, Melted
• 1 whole Bay Leaf
• 1/4 teaspoons Cumin
• 1/4 teaspoons Black Pepper
• 1 can (16 Oz. Size) Low Sodium Vegetable Stock
• 1 cup Shredded White Sharp Cheddar Cheese
• 1/2 cups Plain Bread Crumbs (or Panko)

1. Preheat oven to 350u0b0F. Prepare a 6 x 9 baking dish by spraying it with cooking spray or use a nonstick pan.
2. In a large mixing bowl, add uncooked brown rice, corn kernels, diced onion and melted butter. Stir gently together. Add bay leaf, cumin and black pepper and gently mix together. Add vegetable stock and stir.
3. Pour mixture into baking dish. Add white cheddar cheese on top of the rice and corn mixture then sprinkle breadcrumbs across the top. Cover dish with a sheet of aluminum foil.
4. Bake at 350u0b0F for 15 minutes, then uncover and cook an additional 5 minutes to brown up the top. Remember to remove bay leaf before serving. I like to serve this with a baked fish, salmon, or chicken main course. Enjoy!

brown rice, sweet kernel, onion, sweet cream butter, bay leaf, ubc, ubc, vegetable stock, white sharp, bread crumbs

Taken from tastykitchen.com/recipes/sidedishes/sunny-day-baked-corn-rice-cheese-pilaf/ (may not work)