Rice ’n’ Wine

Advocate-tested recipe

Rice ’n’ Wine

Serves 4. Recipe is from Sandra Reaux, of Kaplan.

1½ cups beef or chicken broth

½ cup sauterne (sweet white dessert wine)

1 tsp. salt

1 cup long-grain rice

4 tbls. (1/2 stick) butter

1 small onion, chopped, about 2/3 cup

4 green onions, chopped

¼ bell pepper, chopped

1 (4 oz.) can sliced mushrooms, drained

1 (2-oz.) jar sliced pimento

Fresh parsley for garnish

1. In heavy saucepan bring broth, wine and salt to a rolling boil. Slowly sprinkle in rice. Bring to boil then cover and reduce heat to low. Cook, covered for 25 minutes.

2. Meanwhile, in separate skillet, melt butter and sauté onion, green onions, bell pepper and chopped mushrooms. Cook until onions are tender.

3. Stir in mushrooms. When rice is cooked, gently stir the cooked vegetables into the rice. Stir in the pimento. Place in serving platter and garnish with fresh parsley.