3 slices bacon
1 c. brown rice, long or short grain
1/2 c. chopped onion
1/2 c. thinly chopped celery
2 1/2 c. chicken broth
1 tsp. dried chervil leaves or 2 tsp. fresh chopped parsley
1/2 tsp. black pepper
1 can (8 oz.) corn, drained or 1 pkg. (10 oz.0 corn, frozen
Minced parsley, for garnish

1. Fry bacon until crisp. Crumble. Set aside. Drain all but 1-2 tablespoons drippings.

2. To the pan, add rice, onion and celery. Brown about 10 minutes, stirring often.

3. Add broth, seasonings and corn.

4. Cover. Cook about 45 minutes.

5. Remove cover. Stir to combine ingredients. Top with crumbled bacon. Sprinkle with parsley. Serve immediately.

Health Note: Brown rice contains more protein, calcium, phosphorous, potassium, niacin and vitamin E than white rice. This recipe does not need any extra salt as broth and bacon contains a sufficient amount.

Tips: To bake this in a casserole dish, heat the broth to boiling. Pour into casserole with other ingredients. Bake at 375 degrees for 1 hour.