This is a quick-n-dirty risotto-ish side dish that perfectly accompanies something saucy. It is both a kiddo and adult pleaser, and is ready in 30 minutes. You can omit the wine but I will say, white wine really brings it closer to risotto.
I follow Lundberg brand cooking instructions and the rice is perfect every time.
|Servings (3/4 cup cooked rice)||2-3||4-6||8-10|
|Rice (dry)||1/2 cup||1 cup||2 cups|
|Water or Broth||3/4 cup||1 1/2 cup||3 cups|
|Butter or Olive Oil||1 1/2 tsp||1 Tbsp||2 Tbsp|
Ingredient proportions are based on 4-6 servings:
White wine, any variety
1 large leek or 2 shallots, cleaned and chopped
Butter or olive oil
1 garlic clove (optional)
- In a medium sized pot with a lid, combine rice, liquid (1/2 water + 1/2 white wine), leek, butter and whole garlic clove. Bring to a boil.
- Cover with a tight-fitting lid, reduce heat to a low simmer and cook for 20 minutes.
- Remove from heat (with lid on!) and let steam for 10 minutes. Fluff with a fork; find the garlic clove and chop it into small bits then add it back to the rice and stir. Add a pinch of salt and serve.