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Roasted Corn and Garlic Rice Recipe

Roasted Corn and Garlic Rice Recipe photo by Taste of Home

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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

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Roasted Corn and Garlic Rice Recipe

Prep: 40 min. Cook: 20 min.

Yield: 4 Servings

40 20 60

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. Bake 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.

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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Roasted Corn and Garlic Rice

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(1-1) of 1 reviews

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.