Roasted Corn and Garlic Rice

Vegetarian
Gluten Free
Dairy Free
Health score
4%
Roasted Corn and Garlic Rice
60 min.
4
444kcal

Suggestions

Looking for a delicious and versatile side dish that's both vegetarian and gluten-free? Look no further than this Roasted Corn and Garlic Rice recipe! This dish is not only simple to make, but it's also packed with flavor and texture. With a total time of just 60 minutes, it's the perfect addition to your weeknight dinner rotation.

This recipe serves 4 and comes in at around 444 calories per serving, making it a great option for those watching their waistline. It's also dairy-free, so it's perfect for those with dietary restrictions.

The star of this dish is the roasted corn, which is paired with a savory garlic rice. The corn is first roasted in its husks to bring out its natural sweetness, while the garlic is roasted to perfection and then mashed to create a fragrant base for the rice. The result is a dish that's both comforting and exciting, with a wonderful balance of flavors and textures.

To make this recipe, you'll need a few simple ingredients, including sweet corn in husks, garlic cloves, long grain rice, olive oil, and some basic seasonings. You'll also need a few pieces of equipment, such as a bowl, saucepan, oven, knife, and aluminum foil. Once you have everything ready, simply follow the step-by-step instructions to create a delicious side dish that's sure to impress.

Whether you're a cooking enthusiast or a beginner, this Roasted Corn and Garlic Rice recipe is a must-try. So why not give it a go and see for yourself how delicious and satisfying it can be? Enjoy!

Ingredients

  •  bay leaves 
  • cups chicken broth 
  •  ears corn sweet
  •  garlic clove peeled
  • cup rice long grain uncooked
  • cup rice long grain uncooked
  • 2.3 teaspoons olive oil 
  • 0.1 teaspoon pepper 
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • sauce pan
  • oven
  • knife
  • aluminum foil

Directions

  1. Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks.
  2. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly.
  3. Place corn and garlic directly on oven rack.
  4. Bake at 400° for 30 minutes.
  5. Remove corn; bake garlic 5-10 minutes longer or until softened.
  6. 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.
  7. In a large saucepan, heat remaining oil over medium heat.
  8. 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.

Nutrition Facts

Calories444kcal
Protein9.28%
Fat8.71%
Carbs82.01%

Properties

Glycemic Index
46.09
Glycemic Load
44.66
Inflammation Score
-4
Nutrition Score
11.954347833343%

Flavonoids

Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:444.44kcal
22.22%
Fat:4.33g
6.67%
Saturated Fat:0.79g
4.92%
Carbohydrates:91.86g
30.62%
Net Carbohydrates:88.8g
32.29%
Sugar:6.27g
6.96%
Cholesterol:2.35mg
0.78%
Sodium:599.71mg
26.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.39g
20.79%
Manganese:1.24mg
62.13%
Selenium:15.19µg
21.71%
Phosphorus:193.6mg
19.36%
Vitamin B3:3.34mg
16.71%
Vitamin B5:1.6mg
16.04%
Vitamin B1:0.23mg
15.47%
Magnesium:58.12mg
14.53%
Copper:0.28mg
13.76%
Vitamin B6:0.25mg
12.73%
Fiber:3.06g
12.23%
Folate:45.3µg
11.33%
Potassium:377.56mg
10.79%
Zinc:1.52mg
10.16%
Vitamin B2:0.17mg
9.77%
Vitamin C:6.6mg
8%
Iron:1.35mg
7.48%
Vitamin E:0.54mg
3.58%
Calcium:35.71mg
3.57%
Vitamin A:172.67IU
3.45%
Vitamin K:1.84µg
1.76%
55 min.
12
290kcal
49 min.
6
234kcal
10 min.
10
8kcal
55 min.
8
256kcal
60 min.
16
414kcal
10 min.
2
206kcal