Roasted Corn And Garlic Rice 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.

RICE WITH PAN-ROASTED CORN AND ONIONS

Steps:

• Heat the butter in a 10-inch skillet over medium-high heat. Add the corn and onion and cook for 3 minutes or until browned, stirring occasionally. Add the rice and cook and stir until the rice is lightly browned.
• Stir the garlic and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender. Season to taste.

EASY GARLIC RICE

Steps:

• Put the oil in a skillet and saute the onions& garlic until golden.
• Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.

LEMON AND GARLIC ROASTED ZUCCHINI AND CORN

Steps:

• Combine all ingredients (except green onions) in a bowl and stir until everything is coated.
• Spread out on two rimmed baking sheets lined with parchment paper.
• Roast at 450 degrees for 25 minutes, or until starting to brown.
• Garnish with green onions, if desired.

GARLIC BUTTER RICE

Steps:

• Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
• Stir in rice to coat with the garlic butter.
• Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
• Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
• Uncover and stir through fresh parsley.
• Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
• Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
• Garnish with some fresh chopped parsley.

GARLIC FRIED RICE

Steps:

• Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
• Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

EASY RICE AND CORN

Steps:

• Make rice so that you have 2 cups cooked rice.
• Heat up corn, drain off the water, add the butter and the season salt to the hot corn.
• Mix the corn in the rice.
• Enjoy!

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.

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.