Nif's Pan Prepared Parmesan and Rosemary Rice |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made this up tonight when I was making Sensational Herbed Chicken. After I browned the chicken, I didn't want to waste all the great flavour that was left in the pan. You can use whatever herb you want. I chose rosemary because it was in the chicken recipe and it just tastes good! I recommend making this if you have browned some meat. It just absorbs the flavour nicely. Of course you can make this in a saucepan, but this was originally created to use the pan juices. Enjoy! Ingredients:
1 tablespoon butter (unless there is already oil in the pan, see above) |
1 1/2 cups white rice |
2 teaspoons dried rosemary, broken up a bit between your fingers |
3 cups chicken broth |
1/4 cup white wine |
1/2 cup fresh parmesan cheese, grated |
salt & freshly ground black pepper |
Directions:
1. Heat butter in a frying pan (or saucepan - see above notes) over medium heat and add rice. Stir rice around for a few minutes to absorb the butter and get a little nutty tasting.
2. Stir rosemary into rice. Add chicken broth. Bring broth to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked.
3. Add white wine and parmesan cheese and heat through. Salt and pepper to taste.
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