Jul 052014

Garlic Bulbs

I’ve been making this recipe for over a decade and it remains universally popular. It’s great with chicken or fish. Sometimes my kids pour spaghetti sauce over it and eat it like that for a snack. Leftovers are delicious fried with a scrambled egg.

Buttery Garlic Seasoned Rice


  • 2 tablespoons dairy-free margarine or butter flavored shortening
  • 1 cup long grain white rice
  • 1-1/2 teaspoons chicken broth powder or 1-1/2 bouillon cubes
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pinch turmeric, for color, optional
  • 1 teaspoon dry parsley
  • 2 cups water


Get out a one-quart saucepan with a good fitting lid. Melt the margarine in the pot over medium-high heat. Add the rice. Fry it up for a couple of minutes, or until the rice is toasty and opaque. Add all of the remaining ingredients. Bring the pot to a full, rolling boil. Reduce the heat to low. Plop on the lid and allow it to cook for 20 minutes, or until the rice is tender. Serve hot.

Makes 4 servings. 

Per Serving: 226 Calories; 6g Fat (24.7% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 213mg Sodium.

Exchanges: 2-1/2 Grain(Starch); 1 Fat.

To Use Brown Rice: Replace the white rice with an equal amount of brown rice. Proceed as directed. The rice will need to cook for 45 minutes instead of 20.

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