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Full Online Book HomeLearning KitchenRice - Creamy Roasted Garlic Rice
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Rice - Creamy Roasted Garlic Rice Post by :beeznet Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2606

Click below to download : Rice - Creamy Roasted Garlic Rice (Format : PDF)

Rice - Creamy Roasted Garlic Rice

2 heads fresh garlic
olive oil
3 cups cooked brown rice -- warmed
1/4 cup butter -- or margarine, melted
1/2 cup sour cream
1/2 cup heavy cream -- whipped
salt -- to taste

Preheat oven to 325 degrees. Rub head of garlic with olive oil, wrap loosely in foil and place on baking sheet. Bake for 1 to 1-1/2 hours. Garlic will be properly roasted when it is lightly browned, soft and smells deliciously sweet.

Squeeze pulp out of skins and stir into warm rice. Add butter, sour cream and heavy cream; stir to blend. Season with salt to taste. May be served at room temperature or chilled.

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Rice - Creole Lentils And Rice Rice - Creole Lentils And Rice

Rice - Creole Lentils And Rice
1 medium onion -- chopped 1 green bell pepper -- chopped 2 large cloves garlic -- minced 1/4 cup water 1 (16 oz.) can lentils -- drained and rinsed (or black-eyed peas)1 (8 oz.) can tomato sauce 1/2 pkg. Goya Jamon seasoning 1/2 tsp. Bayou Blast or your favorite creole blend 1 cup parsley -- chopped 1 cup Minute Brown Rice 1 cup water salt -- to taste Heat a nonstick pan. When hot (at medium-high heat), add onion, bell pepper and garlic and cook until tender. Pour Jamon seasoning into tomato sauce. Put water and tomato/Jamon mixture into vegetables.

Rice - Side -  Consomme Rice Rice - Side - Consomme Rice

Rice - Side -  Consomme Rice
2 cups uncooked regular rice 1/4 cup plus 2 tblsp. butter or margarine, melted 2 (10 1/2 oz.) cans beef consomme', undiluted 1 1/4 cups water Parsley sprigs Combine first 4 ingredients in a 3-quart casserole. Bake, uncovered, at 350 deg. for 1 hour. Garnish with parsley before serving. Yield: 8 to 10 servings