Carbs and History, or Kathy's Corn and Yellow Rice Casserole

Carbs. Where would we be without them? Probably the Neolithic Age. Seriously, one of the first things human beings learned to cultivate in large amounts was a carb of some type: wheat, corn, rice, etc. The Aztecs did some remarkable genetic engineering to maize over 4,000 years ago by doubling and then doubling again the number of kernels that go around the edge. Strange but true fact: Maize/corn started out with 4 kernels going around the cob. Now, it's 16 rows of kernels around. The thing is, we still don't know how they were able to do it, nor have we been able to do it again. But I digress. Sort of. I mean, it's my blog, so how can I really digress, but still.... here I go again.

My mom is a history buff -- both her BA and MA are in history, and she is the person you want on your side if you're playing a mean game of Timeline, Trivial Pursuit, or Jeopardy. So, it's actually kind of fitting to pass along one of her recipes that's a staple at family get-togethers after musing over the historical nature of the magically delicious carbohydrate. In any case, here's the recipe:

Corn and Yellow Rice Casserole

1 can of corn, drained (originally, the recipe called for "Mexicorn" -- canned corn with some kind of sliced pepper, but this is much better with plain corn, IMHO)
1 package yellow rice (I think it's the 5-oz size)
1 2/3 cup hot water
1 tablespoon butter/margarine
1 stick butter or margarine (I usually cut this in half, and it doesn't hurt the flavor, really)
1 can cream of chicken soup (cream of celery is okay as a substitute if you're vegetarian)
1 cup shredded cheese (Mom uses cheddar; I like colby jack or a "fiesta blend")

Directions:

1. Preheat oven to 350 degrees.

2. Prepare yellow rice according to package directions (this uses the water and tablespoon of butter). I usually follow the microwave directions, and use a microwave-safe backing dish with a lid.

3. Mix in the can of corn, the rest of the butter, the can of cream of chicken, and about 1/4 of a cup of shredded cheese (I'm guessing on the amount -- really, it's just a hefty pinch) with the yellow rice. (I use the same dish to save washing a mixing bowl. :-) )

4. Top with cheese. Bake in the oven until cheese is melted and bubbly.

Tastes AMAZING with chicken enchilada casserole. Maybe I'll pass along Mom's version of that one sometime, even though it's a main dish. :-)