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.
- Melt the unsalted butter in a heavy-bottomed Dutch oven over medium heat to prevent scorching.
- Slice the onion thinly and chop it finely so it renders evenly alongside the pork.
- Add the long grain rice only after the initial splash of sparkling wine reduces completely.
- Maintain a gentle simmer for 15 minutes with the lid semi-covered to trap adequate moisture.
- Keep sodium-free chicken broth nearby to add in small splashes if the pan dries out prematurely.
