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 400° 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 375° for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.