Rice And Vegetables in Wine
Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
zucchini
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
celery
stalk, chopped |
|
| 1 | cup |
rice
long grain |
|
| 1 ¼ | cup |
vegetable stock
|
|
| 1 | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
zucchini
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
celery
stalk, chopped |
|
| 237 | ml |
rice
long grain |
|
| 296 | ml |
vegetable stock
|
|
| 237 | ml |
white wine
|
*
|
Directions
Heat the oil in saucepan and sauté the onion. Add the rest of the veggetables and stir them over a medium heat, until lightly browned. Add the rice, vegetable stock and white wine, cover and cook 15 to 20 minutes until all the liquid has been absorbed.
