Ingredients

The following ingredients have 3 Servings
  • 1 Head of Roasted Garlic
  • 1½ Cups Rice (I use a brown,red,black blend)
  • 3 Cups Low Sodium Chicken Broth
  • 1/4 Cup Heavy Cream
  • 1/2 Cup Shredded Parmesan Cheese
  • 2 Tablespoons Butter
  • Salt/Pepper to taste
  • Fresh Parsley

Instruction

  • In 3.5 qt pot, combine rice and broth. Bring to a boil.
  • Stir, cover and reduce heat to low. Cook 25-30 minutes. Remove from heat and let stand 5 minutes. (If using a different type of rice, cook according to package instructions.)
  • Chop roasted garlic and gently stir into cooked rice.
  • Return pot to burner over low heat.
  • Add cream, parmesan, butter, salt and pepper. Gently heat while stirring until butter and cheese is melted. (1-2 minutes)
  • Serve topped with additional parmesan cheese and fresh parsley.