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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great rice recipe that I clipped from First magazine. It is a perfect side dish to any meat and uses ingredients that you usually have on hand. Ingredients:
1 tablespoon butter |
1/2 cup diced onion |
4 cups chicken stock or 4 cups canned chicken broth |
1 cup long-grain rice |
1/4 cup white wine |
1 cup frozen peas, thawed |
1/4 cup milk |
1/4 cup grated parmesan cheese |
Directions:
1. In medium saucepan over medium heat, melt butter.
2. Add onion and cook until softened, about 5 minutes.
3. Meanwhile, in another saucepan, bring chicken stock to boil.
4. Lower heat and keep stock at a simmer.
5. Add rice to pan with onions and cook, stirring until all grains are coated, about 1 minute.
6. Add wine and cook, stirring until wine is absorbed, about 1 minute more.
7. Add 1/2 cup stock and simmer, stirring frequently, until almost absorbed.
8. Continue cooking in this manner, adding stock 1/2 cup at a time, until all liquid is absorbed and rice is tender, about 35 to 40 minutes.
9. Stir in peas, milk and cheese.
10. Cook until heated through, about 3 minutes.
11. Serve immediately.
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