Side

White Wine Rice

This is another recipe that my mother-in-law makes (I am on a roll lately) and it is a must share! It is the perfect pairing to meat and veggies! It is such a cinch to throw together and the best thing about it is that it bakes in the oven. No standing over the stovetop, which is always a win for me.

You can make this recipe as big as you want, doubling or tripling it! I made this for someone else, so I cooked it in a throw away pan. Great to take to potlucks or if you have to bring a side! I always have these ingredients in my house just in case something comes up.

Ingredients:

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1 can of chicken broth or chicken stock

1 cup of extra long grain enriched white rice

1 stick of butter

1/3 cup of white cooking wine

I would definitely double this recipe if you are making it for a big event.

Directions:

First, butter your 9 x 13 pan with a tablespoon or so of softened butter. Throw it in the microwave if it’s not already softened. 

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It’s okay if it doesn’t completely melt. It will in the oven!

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Now dump your cup of rice into the 9 x 13 buttered pan.

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Pour in your can of chicken broth.

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Add your melted stick of butter.

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And dump in your 1/3 cup of white cooking wine.

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Stir together.

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Then cover very tightly with foil. Pop it into a 350 degree oven and bake for 40-50 minutes. Check on it around 40. When it is done, most of the liquid will be absorbed into the rice. If you can still see the liquid on top, throw it bake in for 10 or so and check it.

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Like this.

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Fluffy, moist and flavorful. So simple and delicious. Trust me, people will ask how you made it!

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Ingredients:

1 can of chicken broth or stock

1 cup of extra long grain enriched white rice

1 stick of butter

1/3 cup of white cooking wine

Instructions:

Butter a 9 x 13 pan with a tablespoon or so of softened butter. Add the rice, chicken broth, white cooking wine and melted butter, then stir together. Cover very tightly with foil. Pop it into a 350 degree oven and bake for 40-50 minutes. Check on it around 40 minutes. When it is done, most of the liquid will be absorbed into the rice. Cook until moist. Enjoy!

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