Country Corn Brown Rice

• 3 slices bacon
• 1 cup brown rice, long or 1 cup short-grain rice
• 12 cup chopped onion
• 12 cup thinly sliced celery
• 2 12 cups chicken broth
• 1 teaspoon dried chervil or 2 teaspoons chopped parsley
• 12 teaspoon black pepper
• 1 (8 ounce) can corn, drained (I double the corn)
• minced parsley (to garnish)

1. Fry bacon until crisp, crumble and set aside.
2. Brown the rice, onion and celery in the pan drippings for about 10 minutes, stirring often.
3. Add broth, seasonings and corn.
4. Cover and cook about 40-45 minutes.
5. Stir to combine the ingredients.
6. Top with the bacon and sprinkle on the chervil or parsley.

bacon, brown rice, onion, celery, chicken broth, chervil, black pepper, corn, parsley

Taken from www.food.com/recipe/country-corn-brown-rice-268547 (may not work)