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2 ears of fresh corn 1 red bell pepper 4 thick cut bacon, cooked and crumbled ½ cup brown rice, uncooked 5 tablespoons Earth & Vine Provisions Spicy Apricot Bourbon Barbecue Sauce ½ medium onion, chopped Olive oil for grilling Preparation: Cut red bell pepper into quarters and clean seeds and membrane. Rub corn-on-the-cob and bell pepper with olive oil and grill over a medium heat source until lightly toasted. In a medium sized pan bring 1 ½ cups water with brown rice to a boil and turn down to simmer, simmer rice until water is completely absorbed and remove from heat source. Cut grilled corn kernels from cob and chop red bell pepper into small cubes. Toss together cooked rice, crumbled bacon, bell pepper, corn, red onion and Spicy Apricot Bourbon Barbecue Sauce. Serve warm or cold. Add more Spicy Apricot Bourbon Barbecue Sauce if you prefer rice spicier. This dish is great served with roasted chicken, beef, or ribs. |
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