Lunch: Wild Rice Pilaf With Baby Carrots Recipe | Myrecipes

Ingredients

2 garlic bulbs
1 tablespoon olive oil
1 (6-ounce) package wild rice, uncooked
2 cups long-grain rice, uncooked
5 cups water
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground pepper
1 (16-ounce) package baby carrots
1/4 cup butter or margarine, cut into pieces

Instructions

Cut off pointed ends of bulbs. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.
Bake at 400 ° for 30 minutes; cool. Squeeze pulp from garlic cloves.
Stir together garlic pulp, wild and long-grain rice, and next 4 ingredients in a 13- x 9-inch dish; add baby carrots, and top with butter.
Bake, covered, at 375 ° for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.

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