How to make it

  • Gently peel outer skin from garlic; cut off and discard top one-fourth of head. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil; coat garlic with cooking spray. Fold foil over garlic, sealing tightly. Bake at 350 for 1 hour or until garlic is soft. Remove from oven, and let cool. Remove and discard papery skin from garlic. Using a spoon, scoop out soft garlic; set pulp aside. Coat a nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion, and saute 4 minutes or until tender. Reduce heat to medium-low. Sprinkle onion with sugar and 1 T water. Cook 15 minutes or until onion is golden, stirring frequently. Set onion aside.
  • Combine chicken broth and 1 cup water in a saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
  • Combine rice and next 3 ingredients in a saucepan. Add 1 cup of simmering broth mixture to rice mixture. Cook over medium heat, stirring constantly, 5 minutes or until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and have a creamy consistency.) Stir in roasted garlic, onions, and peas. Sprinkle with cheese, and serve immediately. 4 servings.
  • Per 1-cup serving: 253 calories; 2.2 g fat; 48.4 g carb

People Who Like This Dish 3
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    " It was excellent "
    sparow64 ate it and said...
    Sounds fabulous. No sugar in mine, but that's no biggie! GREAT post. Saving this one to try. Gets my 5.
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