roasted garlic and evoo rice

How To Make roasted garlic and evoo rice

• 
  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.
• 
  Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!