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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Cooking with wine by Betty Dunleavy, a lovely side to go with practically any main. Ingredients:
1 cup long grain rice |
60 g butter |
1 cup rich chicken broth |
3/4 cup white wine |
1/2 cup shallots or 1/2 cup spring onion, chopped |
1 -2 tablespoon soy sauce |
salt & pepper, to taste |
Directions:
1. Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
2. Carefully pour in heated stock and wine, stir through.
3. Cover & cook in the oven for 25 minutes.
4. Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
5. Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.
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