roasted garlic and evoo rice
(1 rating)
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.
►
(1 rating)
yield
3 -4
method
Stove Top
Ingredients For roasted garlic and evoo rice
- ROASTED GARLIC
-
1garlic bulb
-
2 or 3 tspolive oil, extra virgin
- RICE
-
1 cwhite rice, jasmine
-
2 cwater
-
1 Tbspbutter
-
1 or 2 Tbspolive oil, extra virgin
How To Make roasted garlic and evoo rice
-
1ROASTED 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. -
2RICE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT