Riz Au Vin - Rice in White Wine

"A different way of preparing rice and a great accompaniment to roasted meats and game. From the book "The French Farmhouse Kitchen" by Eileen Reece."
 
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photo by gemini08 photo by gemini08
photo by gemini08
Ready In:
30mins
Ingredients:
10
Yields:
4 dinner plates
Serves:
4
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ingredients

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directions

  • Peel and chop the onion medium - fine. Peel the carrot and chop into a small dice.
  • Melt the butter in a large frying pan over medium heat, when foaming, saute the onion and carrot until golden brown, stirring frequently.
  • Add the rice and stir well to coat, season, stir in the majoram, beef broth and wine.
  • Cover, reduce the heat and simmer until the liquid is absorbed, ca.15 minutes, depending on the quality of the rice. If this happens before the rice is cooked, add 1 - 2 tsp of hot water.
  • Correct the seasonings, empty the rice into a heated bowl and sprinkle with parmesan if desired. Serve immediately.

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RECIPE SUBMITTED BY

<p>I am originally from Austria, live in Florida since 1977. I love cooking and&nbsp;like to relax by reading cookbooks.&nbsp;<br />I am also a member of a cooking site in Austria and have posted many American and International dishes there.&nbsp;&nbsp;<br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>
 
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