Directions

1. Preheat oven to 425° F.
2. Grease a covered casserole dish.
3. Melt butter or margarine in a large saucepan.
4. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
5. Add rice and cook for 2 minutes.
6. Add broth and dried cranberries to rice mixture, bring to a boil and cook for 2 minutes.
7. Pour into casserole dish, cover and bake for 30 minutes.
8. Remove from oven and sprinkle parmesan cheese over the top.
9. Serve immediately.
10. For the roasted garlic:
11. Remove the outer papery skin from garlic head.
12. Slice off the bottom of garlic head (largest end) and separate the cloves, leaving the outer skins in place.
13. Put the cloves in a shallow 8” square baking dish, and drizzle with olive oil.
14. Bake at 350° F for about 20 minutes until the garlic is soft.
15. Cool and remove the skins.
16. In a food processor or blender, add garlic, pepper and vinegar.
17. Process 30 seconds or until almost smooth, scraping sides occasionally.
18. You can also mash by hand.
19. Stores in fridge for up to 10 days.