Wild Rice Pilaf With Baby Carrots

• 2 garlic bulbs
• 1 tablespoon olive oil
• 1 (6-ounce) package wild rice, uncooked
• 2 cups long-grain rice, uncooked
• 5 cups water
• 2 tablespoons chicken bouillon granules
• 2 tablespoons chopped fresh parsley
• 1 teaspoon freshly ground pepper
• 1 (16-ounce) package baby carrots
• 1/4 cup butter or margarine, cut into pieces

1. Cut off pointed ends of bulbs. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.
2. Bake at 400u0b0 for 30 minutes; cool. Squeeze pulp from garlic cloves.
3. 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.
4. Bake, covered, at 375u0b0 for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.

garlic, olive oil, wild rice, longgrain rice, water, chicken bouillon granules, parsley, freshly ground pepper, baby carrots, butter

Taken from www.myrecipes.com/recipe/wild-rice-pilaf-with-baby-carrots (may not work)