Step 1

Preparation

Step 2

1. Preheat oven to 425°F.

Step 3

2. Cut the tops off the garlic bulbs, dunk bulbs in water, and cover in foil. Place in a small baking dish and bake for 35 minutes.

Step 4

3. In a medium saucepan, combine the broth, paprika, black pepper, and crushed red pepper. Bring to a boil. Stir in brown and wild rice and bring to a boil. Cover and reduce heat to low. Cook for 50 to 60 minutes or until the rice is tender and the broth is fully absorbed.

Step 5

4. While the rice is cooking, wash the spinach thoroughly and chop. Set aside.

Step 6

5. When the garlic is done, allow to cool slightly, and squeeze out the garlic cloves. Mash with a fork.

Step 7

6. Once rice is cooked, stir in spinach and roasted garlic. Season with salt.