Rice with Roasted Garlic and Rosemary
Main Dishes • Uzbek
Description
Rice with Roasted Garlic and Rosemary
Ingredients
- Salt to taste
- Honey 2 tablespoons
- Olive Oil 4 tablespoons
- Rosemary to taste
- Garlic 12 cloves
- Lemon 1 piece
- Orange zest 1 piece
- Basmati rice 10 oz
Step-by-Step Guide
Step 1
Zest the lemon and orange (leaving the bitter peel) and finely chop it. Take a few sprigs of rosemary, remove the leaves, and finely chop them. Place the chopped zest, rosemary, 12 unpeeled cloves of garlic, 4 tablespoons of olive oil, and 5 tablespoons of water in a small pot. Cover the pot with foil and place it on low heat. Cook for about 20 minutes until the garlic becomes soft and sweet.
Step 2
Remove the garlic cloves from the pot using a slotted spoon. Let them cool for a few minutes, then squeeze the garlic pulp into the pot by pinching the end of each clove, discarding the skins. Add honey, season to taste, and whisk. The garlic will turn into a puree, creating a thick sauce.
Step 3
Cook the basmati rice according to the package instructions. Drizzle the sauce over the rice, mix, and serve immediately.
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