Roasted Garlic and EVOO Rice

deb baldwin

By
@messinthekitchen

I did not have a box of this rice called for in a recipe, so I made my own...wonderful, mild flavor. Will go well with lots of main dishes.


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Comments:

Serves:

3 -4

Method:

Stove Top

Ingredients

ROASTED GARLIC

1
garlic bulb
2 or 3 tsp
olive oil, extra virgin

RICE

1 c
white rice, jasmine
2 c
water
1 Tbsp
butter
1 or 2 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
ROASTED GARLIC: Make ahead
Preheat oven at 400 degrees.
Peel the paper skin away from most of the bulb but do not peel the cloves.
Cut off about 1/4 inch off of the top.Take knife and trim the tops off the smaller side cloves that do not reach the top.
I placed the clove into a large silicone muffin cup(or other small baking dish) and drizzled olive oil over top and rubbed it into the cut end of the bulb.Drizzle a little more on top and cover the bulb with a small piece of aluminum foil inside the cup.
Place muffin cup into a small baking dish.
Bake for 30 minutes or more until the cloves feel soft. When the roasted garlic is cooled, squish out the soft cloves. I used 1/2 of the roasted bulb and put the leftovers in a Ziploc for another meal.
2
RICE: Add rice, water, butter and olive oil to pot.
Add 1/2 of the roasted garlic(mashed) to the rice mixture..and bring to a boil.
Simmer for 20 minutes on low and do not peek..
Toss and serve.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American