Italian red wine and herb rice pilaf

Name: Italian red wine and herb rice pilaf
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 360 g white rice; 2 tbsp butter; 1 large onion, finely chopped; ½ tsp salt; ½ tsp freshly ground black pepper; 600 ml chicken stock; 250 ml red wine (preferably Chianti); 3 bay leaves; 7 cloves garlic, crushed; 10 sprigs fresh thyme; 5 sprigs fresh rosemary

Time: 40 min6 servingsapprox. 380 kcal / serving (estimated)approx. 8 g protein / serving

Red wine rice is an unusual flavoured side dish: the rice is fried in butter, then cooked in chicken stock and Chianti with garlic and herbs. Dark red and fragrant, it goes wonderfully with roast meats, steak or braised vegetables.

Italian red wine and herb rice pilaf (illustration)

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Method

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In a large pot over medium-high heat, melt the butter and fry the rice and onion until the rice is golden; remove from the pot.
In the same pot, pour in the stock, wine, herbs, garlic, salt and pepper and bring to a boil.
Return the rice and cook over low heat for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid.
Remove the bay leaves and herb stems and serve warm with steak or braised vegetables.

Source: Wikibooks Cookbook – Italian Rice Pilaf (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Fry the rice in butter before cooking: it won't stick together, and it gets a nutty flavour.
Use a dry, medium-bodied red wine; a wine that's too acidic or too tannic can turn bitter.
Don't lift the lid while it cooks, and at the end let it rest, covered, for 5 minutes.

Frequently asked questions

Can I make it without alcohol?

Instead of the wine, use stock and 1-2 tbsp of balsamic vinegar or pomegranate juice.

What about leftovers?

It keeps in the fridge for 3 days; reheat in the microwave with a little water.

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