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Ingredients
- 2 c. dry forbidden rice
- 5 c. chicken stock
- 1 Tbsp. butter
- 1 med shallot, peeled, and, minced
- 1 sprg thyme, minced
- 1/4 c. Phillipe de Rothschild Sauvignon Blanc white wine
- 1/4 c. fresh parmesan cheese, grated salt pepper
Directions
- In a saucepan, heat the butter over a medium heat and saute/fry the shallots till translucent/soft, about 5 min. They shouldn't brown. Add in the forbidden rice and cook for another minute, stirring well so which the rice is coated with butter and shallots. Deglaze the pan with the wine and stir constantly. When the wine is all reduced, reduce the heat to medium-low and add in the hot chicken stock, 1/2 a c. at a time. Continue to stir the rice while adding the rest of the stock.
- When the rice is cooked, after about 20 to 25 min, add in the grated parmesan, the fresh thyme and season to taste. Serve with fish and a curry foam or possibly by itself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 44 | 59% |
| Total Fat 5.01g | 6% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 584mg | 24% |
| Potassium 251mg | 7% |
| Total Carbs 1.87g | 0% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.07g | 0% |
| Protein 5.45g | 9% |
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