Rice With Caramelized Shallots from Melissa D'arabian

5.0(6)

This was a recipe shown on "Ten Dollar Meals". Looked to so simple but tasty, so posting for safe keeping. I made this and liked it made the way it was but felt it could be a little more flavorful. Next time I am going to try using beef stock and add more seasoning to it while it is cooking. Definitely use several shallots and probably add more butter to saute them in the beginning.

by diner524·published 2010-02-12

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Low Protein

Servings

4 serving(s)

Total time

30 min

prep 5 min

Calories / serving

232 kcal

Ingredients (7)

serves

1 tablespoon butterbutter
1 shallot, finely sliced (I would use two (or more)shallot
1 cup long-grain white ricewhite-rice
kosher saltsalt
1/4 cup white winewhite-wine
1 cup chicken stockchicken-stock
1 cup waterwater

Instructions (6 steps)

01In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
02Stir in the rice and add a pinch of salt.
03Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
04Add the wine and cook until reduced by half.
05Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
06

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Rich recipe — supports nutrition-aware planning.