|Garlic||1 Clove (5 gm)|
|Long grain uncooked rice||1 Cup (16 tbs)|
|Chicken bouillon||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F.
Heat butter and oil in saute pan.
Add garlic, crushed finely with a little salt, and rice.
Saute until rice begins to color.
Pour contents of saute pan into casserole.
Add bouillon; cover.
Bake about 25 to 30 minutes or until liquid has been absorbed.
Remove from oven.
Add cheese; stir with fork until melted and well mixed with rice.
This is a good accompaniment to roast duck or chicken.
For variety, some seedless raisins, seeded black or white grapes, or strips of blanched red or green pepper can be stirred into rice with the cheese.