Directions:
- Melt the butter over moderate heat. Add the rice and stir slowly with a wooden fork until the grains turn translucent, then gradually milky white. about 2 minutes. Add the vermouth and let absorb, then stir in 1/3 of the chicken stock or boullion. Lower the heat and cook at the barest simmer for 3 to 4 minutes stirring occasionally. When the liquid is absorbed, stir in half the remaining stock and continue cooking slowly, stirring occasionally with a wooden fork, and when the liquid is again absorbed add the last of the stock. When this if finally absorbed taste the rice. If not as tender as you wish, add a bit more stock or water and cover the pan for a few minutes. Rice should take 15 to 28 minutees total cooking time. Season to taste with salt and pepper and if you wish toss with the optional toasted pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.27 Kcal (650 kJ) | ||
| Calories from fat | 78.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 19.77mg | 7% | |
| Sodium | 264.75mg | 11% | |
| Potassium | 159.2mg | 3% | |
| Total Carbs | 11.48g | 4% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 5.11g | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 77.07 Kcal (323 kJ) | ||
| Calories from fat | 38.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 13% | |
|---|---|---|---|
| Cholesterol | 9.81mg | 7% | |
| Sodium | 131.41mg | 11% | |
| Potassium | 79.02mg | 3% | |
| Total Carbs | 5.7g | 4% | |
| Sugars | 1.49g | 12% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 2.54g | 10% | |
| Calcium | 3.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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