Cauliflower and Carrots with Wild Rice

2 cloves garlic, minced
1 tablespoon butter or margarine, melted
1 3/4 cups water
1/2 cup uncooked wild rice
2 teaspoons chicken-flavored bouillon granules 1/2 teaspoon salt
1/2 teaspoon onion salt
1/2 cup uncooked long-grain rice
1 cup cauliflower flowerets
2 medium carrots, scraped and shredded
3 green onions, thinly sliced
2 to 3 tablespoons whipping cream

Saute garlic in butter in a large saucepan.

Add water and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes.

Add rice; cover and simmer 20 minutes.

Add cauliflower; cover and simmer 10 minutes or until rice is tender and liquid is absorbed.

Stir in carrot, green onions, and cream. Cook until mixture is thoroughly heated.

Servings 6-8