Wild Rice Pilaf With Baby Carrots

Ingredients

• 16 ounce baby carrots 
• 0.3 cup butter cut into pieces
• 2 tablespoons chicken soup base 
• 2 tablespoons parsley fresh chopped
• 2  garlic bulbs 
• 1 tablespoon olive oil 
• 1 teaspoon pepper freshly ground
• 2 cups rice long-grain uncooked
• 5 cups water 
• 6 ounce rice wild uncooked

Equipment

• oven
• aluminum foil

Directions

1. Cut off pointed ends of bulbs.
2. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.
3. Bake at 400 for 30 minutes; cool. Squeeze pulp from garlic cloves.
4. 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.
5. Bake, covered, at 375 for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.