Ingredients
- 1 tablespoon butter
- 1 shallot, finely sliced
- 1 cup long-grain white rice
- Kosher salt
- 1/4 cup white wine
- 1 cup chicken stock
- 1 cup water
Directions
In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 47 reviews
By dmchef42
Massapequa, NY
on September 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made the recipe with Black Thai Rice because I was looking for a way to try it since Dr. Oz mentioned a while ago that Black rice is very good for you. I followed everything in Melissa's recipe except the liquid (not intentionally it was a bit of a mistake. I added the 1/4 cup wine to the rice and then added about 1 2/3 c low sodium chicken broth and 1/3 cup white wine. It was DEEELICIOUS!!! Thanks for this recipe Melissa, it has great flavor!!!
By TheQueen2
on January 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe! I would use this again.
By nmammermann_129...
Saukville, 89
on January 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I like to use rice instead of potatoes all the time and this filled the bill for my family. I used onions the second time and it tasted just as good as it did the first time with shallots.
Read all 47 reviews