Roasted Corn and Garlic Rice Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 291
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 628 mg
  • Carbohydrate:
  • 59 g
  • Fiber:
  • 3 g
  • Protein:
  • 7 g
  • Diabetic Exchange:
  • 3-1/2 starch.


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Roasted Corn and Garlic Rice

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"I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time," writes Marilyn Rodriguez of Fairbanks, Alaska. "This is a wonderful side dish to go with a fish fry, barbecue or almost any summer meal. It's a constant at my house."

SERVINGS: 4

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 40 min. Cook: 20 min.

Ingredients:

  • 4 ears sweet corn in husks
  • 2 to 3 garlic cloves, peeled
  • 2-1/4 teaspoons olive oil
  • 1 cup uncooked long grain rice
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper

Directions:

Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Remove at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened.
    Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife.
    In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf. Yield: 4 servings.


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