Italian Rice Pilaf
This Italian rice pilaf cooks white rice in red wine and chicken broth, so every grain comes out savory and lightly tinted. The rice is first toasted in butter with onion until golden, which gives it a nutty edge before the liquid goes in. Chianti, bay, thyme, rosemary and a generous seven cloves of garlic do the seasoning. It is a natural partner for a seared steak and a vegetable sauté.
Instructions
Melt the butter in a large saucepan over medium high heat. Add the rice and the diced onion and cook, stirring, until the rice turns golden.
While the rice toasts, combine the broth, wine, salt, pepper, bay leaves, garlic, thyme and rosemary in a bowl or measuring jug.
When the rice is golden, scoop the rice and onion out of the pot and set them aside. Pour the broth and wine mixture into the empty pot and bring it to a boil.
Return the rice and onion to the boiling liquid. Cook for about 30 minutes, stirring now and then, until the rice is as tender as you like it.
Serve warm with a steak, a glass of red wine, and perhaps a vegetable sauté.
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