“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.”
READY IN:
30mins
SERVES:
4
YIELD:
4 dinner plates
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel and chop the onion medium - fine. Peel the carrot and chop into a small dice.
  2. Melt the butter in a large frying pan over medium heat, when foaming, saute the onion and carrot until golden brown, stirring frequently.
  3. Add the rice and stir well to coat, season, stir in the majoram, beef broth and wine.
  4. 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.
  5. Correct the seasonings, empty the rice into a heated bowl and sprinkle with parmesan if desired. Serve immediately.

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