Champagne Rice
Rice is so much fun to prepare. I had half of a bottle of Champagne in the refrigerator and, as we all know, no matter how we do, the bubbles have a tendency to subside after a couple of days. When preparing rice I always put a bit of white wine or champagne with the onions and bacon, why not prepare the whole rice dish with it? The result was a very pleasant combination. Taste before seasoning would be my only advice while preparing this dish. I did not add any salt to it.
Rice is so much fun to prepare. I had half of a bottle of Champagne in the refrigerator and, as we all know, no matter how we do, the bubbles have a tendency to subside after a couple of days. When preparing rice I always put a bit of white wine or champagne with the onions and bacon, why not prepare the whole rice dish with it? The result was a very pleasant combination. Taste before seasoning would be my only advice while preparing this dish. I did not add any salt to it.
- Carbohydrate 16.0492994428567 g
- Cholesterol 7.6325 mg
- Fat 2.93066888882887 g
- Fiber 0.278715284262344 g
- Protein 0.519431944281233 g
- Saturated Fat 1.83684177776577 g
- Serving Size 1 1 Serving (137g)
- Sodium 11.6504305554117 mg
- Sugar 15.7705841585944 g
- Trans Fat 0.208450944439593 g
- Calories 215 calories
Step-by-step
- In a heavy bottom pan melt the butter and add the onions. Cook for about 3 minutes and add the bacon.
- Cook until the onions are translucent and the bacon is starting to crisp up.
- Add a 1/3 cup of champagne to the pan and let it cook for a minute.
- Add the rice, stir well until all the liquid is absorbed by the rice.
- Add the remaining champagne, stirring and insuring it will not overspill as it may do to the effervescence of the champagne.
- Lower the heat, semi-cover with a lid and simmer for 15 minutes. Stir occasionally and add chicken stock if becomes too dry.
- Season with salt and pepper.
- Cook another 10 to 15 minutes or until the rice is cooked to desired doneness.
Champagne Rice is a simple and delicious dish that is perfect for a special occasion. It is made with just a few ingredients, and it can be prepared in under 30 minutes.
The key to this dish is to use a good quality champagne. A dry champagne will give the rice a more subtle flavor, while a sweeter champagne will give it a more pronounced flavor. I used a brut champagne, which is a dry champagne, and I was very happy with the results.
The other key to this dish is to cook the rice slowly. This will allow the rice to absorb all of the flavors of the champagne and the other ingredients. I cooked the rice for about 15 minutes, and it was perfect.
Champagne Rice is a versatile dish that can be served as a side dish or a main course. It is also a great way to use up leftover champagne. I served it with a simple green salad, and it was a delicious and elegant meal.
If you are looking for a special and easy dish to prepare, I highly recommend Champagne Rice. It is sure to impress your guests.
