What’s better than roasted garlic?
I can’t think of anything at the moment.
So try this lovely tailgate or picnic salad featuring mild, roasted garlic for your next outing.
I invite you to click for the other recipes: Herb Marinated Beef Tenderloin and Green Beans with Almonds & Blue Cheese, that complement quite nicely.
Enjoy sportsfans! -alyce eyster
Wild Rice & Riso with Roasted Garlic
Author: http://www.culinarythymes.com
Recipe Type: side dish
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 1 Tblsp unsalted butter
- ½ yellow onion, chopped
- 1 cup wild rice
- 2 cups chicken broth
- 10 cloves garlic, unpeeled
- 1 tsp olive oil
- 1 cup riso pasta
- 1 bunch Italian parsley, chopped
Instructions
- Preheat oven to 350 degrees F.
- Melt the butter in an ovenproof medium saucepan. Add the onion and saute until tender. Add the wild rice and saute briefly. Add the chicken broth and bring to a boil. Season with salt and pepper at this point, cover the pan with a lid and place in the oven. Bake for 50 minutes to 1 hour or until the rice is cooked.
- At the same time, roast the garlic by tossing it in the olive oil, wrapping in foil and placing in the oven with the rice.
- Meanwhile, cook the riso according to the package directions. Drain and rinse under cold water. Toss with a little olive oil to prevent sticking.
- Once the rice is cooked, remove it from the oven and drain off any excess liquid. Let it cool slightly and then toss with the riso and parsley. Carefully remove the skins from the garlic cloves and add to the rice mixture. Add olive oil as needed and check for seasoning. Refrigerate until service.