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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."
This recipe is:
Healthy
Diabetic Friendly
Cooking for 2: Roasted Corn and Garlic Rice for Two
Nutritional Analysis: One serving (1 cup) equals 291 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 628 mg sodium, 59 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 3-1/2 starch.
Originally published as Roasted Corn and Garlic Rice in Light & Tasty June/July 2001, p50
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Reviewed on Nov. 07, 2010 by drose42
I didn't have ears of corn so I thawed frozen corn,made sure it was drained well and sauted in butter til browned. I deglazed the pan with a little white wine. I only use brown rice so cooked it separately with the broth and seasonings. Mixed the two together and it had great flavor. Huge roasted garlic fan, so this is a recipe I will make again.
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