Sunday, September 5, 2010

White Wine Rice

3c. water
1/2 c. white wine (Sauvignon Blanc preferred)
1 & 1/2 c. long grain white rice
1/2 c. petite green peas (frozen)
1/2 c. baby carrots, thinly sliced
3 green onions, chopped (or one very small white onion)

1 TBS quality chicken soup base ("Better Than Boullion" preferred)

1/4 c. Parmesan & Romano blend cheese

Combine all ingredients except soup base in 3 qt saucepan. Bring to boil over medium high heat. Stir in soup base. Cover; reduce heat to medium low and simmer 20-25 minutes until all liquid is absorbed. (Watch carefully.) Stir in cheese blend. Serve immediately.

Note: Do not cook over too high a heat. The rice needs to simmer slowly in order to produce a creamy texture.

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