NIF'S PAN PREPARED PARMESAN AND ROSEMARY RICE

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Nif's Pan Prepared Parmesan and Rosemary Rice image

I made this up tonight when I was making Recipe #420618. After I browned the chicken, I didn't want to waste all the great flavour that was left in the pan. You can use whatever herb you want. I chose rosemary because it was in the chicken recipe and it just tastes good! I recommend making this if you have browned some meat. It just absorbs the flavour nicely. Of course you can make this in a saucepan, but this was originally created to use the pan juices. Enjoy!

Provided by Nif_H

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon butter (unless there is already oil in the pan, see above)
1 1/2 cups white rice
2 teaspoons dried rosemary, broken up a bit between your fingers
3 cups chicken broth
1/4 cup white wine
1/2 cup fresh parmesan cheese, grated
salt & freshly ground black pepper

Steps:

  • Heat butter in a frying pan (or saucepan - see above notes) over medium heat and add rice. Stir rice around for a few minutes to absorb the butter and get a little nutty tasting.
  • Stir rosemary into rice. Add chicken broth. Bring broth to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked.
  • Add white wine and parmesan cheese and heat through. Salt and pepper to taste.

Nutrition Facts : Calories 378.9, Fat 8, SaturatedFat 4.4, Cholesterol 18.6, Sodium 789.8, Carbohydrate 58.6, Fiber 2.2, Sugar 0.8, Protein 13.2

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