Summer Corn Pilaf

1 can (14-1/2 oz.) chicken broth

¼ c. water

2 tsp. minced garlic

1 c. long-grain rice

4 ears already-cooked fresh corn, for about 2-1/2 c. corn kernels

1 large (about 1 c.) ripe tomato, chopped into ¼ in. dice

3 scallions, chopped

salt & pepper to taste

Pour the chicken broth and water into a 2-quart or larger saucepan over medium heat.  Add the garlic.  Cover the pot and bring to a boil.  When broth mixture comes to a boil, add the rice & cover.  Reduce heat to simmer.  Cook about 15 – 17 minutes, until the rice is tender.

While the rice cooks, cut the kernels from the corn, chop tomato and scallions.  Combine in a large serving dish, and reserve until rice is done.

Pour hot rice into corn, rice and scallion mixture.  Toss to mix well.  Add salt and pepper to taste, and serve at once.

Serves 4.

Note:

I’ve substituted orzo pasta for the rice with excellent results.