Roasted Corn And Garlic Rice For Two Food

ROASTED CORN AND GARLIC RICE

Steps:

• 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.

ROASTED CORN AND GARLIC COUSCOUS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob.
• Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine.

SWEET CORN AND BASMATI RICE SALAD

Steps:

• Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
• Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
• Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
• Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
• *Available at Indian markets and many supermarkets.

ROASTED CORN AND GARLIC RICE

Steps:

• 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.

GARLIC BROWN RICE (TWO COOK METHODS)

Steps:

• Heat oil in medium pan and saute the garlic just till it begins to color (careful not to overcook the garlic or it will be bitter), add the rice and saute one to two minutes.
• *For stove top add chicken broth and wine and bring to a boil. Cover and simmer for 60 minutes. Let stand for 5 minutes.
• Fluff with fork and serve.
• **For oven method preheat oven to 375°F while you saute garlic and oil (as above in step one).
• Place sauted rice in an 8" casserole dish.
• Bring stock to boil, add wine and pour over rice.
• Cover with foil and bake in middle of oven for 1 hour.
• Fluff with fork and serve.

ROASTED CORN AND GARLIC RICE

Steps:

• 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 degrees F 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 saucepan over medium heat, heat remaining oil. add rice; cook and stir for 2 minutes. Gradually add broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and cook for 13 minutes. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.