Real Rice

1 cup raw rice

1/2 cup butter

1 cup chopped tomato

1/2 cup chopped green onion

3 cup chicken broth

1/2 cup red wine

2 teaspoons salt

pinch of pepper

1/4 cup grated parmesan cheese

In a large skillet, cook rice, tomato and onion in butter for 10 minutes. Stir. Add wine and seasonings, mix well. Add chicken broth, cover. Simmer 45 minutes. When rice is tender, stir in cheese.

I cook this in my wok as my skillets either are too small, or don't have covers. I usually use less chicken broth, maybe 2 1/2 cups. I use less salt and more pepper.

The Real Rice (rice cooked with red wine) recipe you posted last week was just delicious. We were literally licking our plates; fortunately we didn't have company to witness our atrocious table manners. I added a bit more than the one cup of chopped tomatoes; I used one 14-oz can, and drained it very well. I used Arborio Rice, and only added two cups of chicken broth just in case, and it was done well before the suggested time. I also added some Herbes de Provence, just because I HAD to add something more than just salt and pepper. This recipe is a big, big keeper! Thanks for posting. Cheers, Gretl

DMV notes--Used 1 tsp salt and more pepper.... used veggie broth combined with leftover tomato juice from canned tomatoes to a total 2 1/2 c not 3 cups. Used a bit of fine herbs as I didn't have herbes de provence and aborio rice rather than regular rice, pecornio romano instead of parmesan. Think 45 minutes is too long as the rice was over cooked but still tasty! FYI, comments from Gretl hold a lot of weight with me as everything I've gotten from her on the list has been excellent!!!

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