Rice In White Wine Recipes

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BUTTERED WINE RICE



Buttered Wine Rice image

From a Women's Weekly Dinner Party Cookbook. A nice change from plain rice! If you have any leftovers, add some cooked peas, canned tuna & some cream for an easy tuna rice dish, yum!

Provided by Mandy

Categories     Long Grain Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

90 g butter
1 onion, chopped finely
1 cup long grain rice, washed
2 1/2 cups chicken stock
1/2 cup dry white wine
salt and pepper

Steps:

  • Heat butter in a pan, add onion and cook gently until onion is tender and lightly golden.
  • Add rice and stir for 3 minutes.
  • Add 1 cup of hot chicken stock to pan and stir until almost completely dissolved.
  • Add remaining stock & wine, bring to the boil, reduce heat & simmer gently for approximately 10 mins until rice is tender.
  • Season with salt & pepper & serve.

Nutrition Facts : Calories 418.3, Fat 20.3, SaturatedFat 12.1, Cholesterol 52.6, Sodium 379.1, Carbohydrate 45.6, Fiber 1.1, Sugar 3.9, Protein 7.6

RIZ AU VIN - RICE IN WHITE WINE



Riz Au Vin - Rice in White Wine image

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.

Provided by gemini08

Categories     Medium Grain Rice

Time 30m

Yield 4 dinner plates, 4 serving(s)

Number Of Ingredients 10

1 large onion
1 large carrot
2 ounces unsalted butter
8 ounces rice
salt
pepper
1/2 teaspoon dried marjoram
1/2 cup beef broth (bouillon)
1/2 cup white wine
parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 354.6, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 129.2, Carbohydrate 51, Fiber 2, Sugar 2.7, Protein 4.8

RICE IN WHITE WINE



RICE IN WHITE WINE image

Number Of Ingredients 10

1 large onion
1 large carrot
2 ounces unsalted butter
8 ounces rice
salt
pepper
1/2 teaspoon dried marjoram
1/2 cup beef broth (bouillon)
1/2 cup white wine
parmesan cheese

Steps:

  • 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.

WHITE WINE GARLIC CHICKEN



White Wine Garlic Chicken image

This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms (about 6 ounces)
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine or reduced-sodium chicken broth

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

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