Real Recipes From Real Home Cooks ®

roasted garlic and evoo rice

(1 rating)
Recipe by
deb baldwin
blanchard, ID

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

  • 1
    garlic bulb
  • 2 or 3 tsp
    olive oil, extra virgin
  • RICE
  • 1 c
    white rice, jasmine
  • 2 c
  • 1 Tbsp
  • 1 or 2 Tbsp
    olive oil, extra virgin

How To Make roasted garlic and evoo rice

  • 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.

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