Wild Rice Pilaf With Baby Carrots |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 garlic bulbs |
1 tablespoon olive oil |
1 (6-ounce) package wild rice, uncooked |
2 cups long-grain rice, uncooked |
5 cups water |
2 tablespoons chicken bouillon granules |
2 tablespoons chopped fresh parsley |
1 teaspoon freshly ground pepper |
1 (16-ounce) package baby carrots |
1/4 cup butter or margarine, cut into pieces |
Directions:
1. Cut off pointed ends of bulbs. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.
2. Bake at 400° for 30 minutes; cool. Squeeze pulp from garlic cloves.
3. Stir together garlic pulp, wild and long-grain rice, and next 4 ingredients in a 13- x 9-inch dish; add baby carrots, and top with butter.
4. Bake, covered, at 375° for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.
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