Roasted Garlic Rice

This brown rice recipe is intensely flavorful because of the addition of wholesome ingredients such as freshly roasted garlic, toasted pine nuts or almonds, beef broth, and roasted bell peppers. Not all ingredients are necessary for a flavorful rice dish, however. This rice may be served with chicken or pork marinated in garlic and rosemary and roasted in the oven, or grilled.

1 cups brown rice, washed and toasted in a 300° F oven

2/3 cup beef broth concentrate

1 1/2 cups water

1-2 bell peppers, roasted

1 bunch of garlic, trimmed & roasted

fresh ground peppercorns


fresh rosemary, optional

toasted almonds or pine nuts, optional

Dollop flavourful herb dressing

8-10 chicken thighs, well trimmed OR

marinated country-style spare ribs (pork loin ribs marinated in rosemary, garlic, and olive oil)

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Set oven to 300° F and wash rice thoroughly, then drain. Spread rice on cookie sheet and place in oven until browned; remove & place in sealable pot. Add broth and water to pot with little or no salt; bring to boil on medium, then reduce heat to low for hour until rice is fluffy.

Wash and dry chicken thighs; place skin side down on non-stick oiled wire rack and cover loosely with foil. Place in 325° F oven for 50 minutes.

Roasting Bell Peppers:

Place peppers in oven until skin of pepper is blackened. Place the bell pepper in a deep bowl & cover with a plate until cooled, then slip the skin off and remove seeds, being careful not to lose the juice. Chop the pepper.

When rice is tender, add lemon-herb dressing to taste and fold in garlic and peppers with optional rosemary. Grind fresh peppercorns and stir into rice.
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