- Prep Time: 45 minutes
- Cook Time: 35 minutes
Nutrition facts (per portion)
- Serving Size: 3/4 cup
A rice dish from the vineyards includes brown rice with onion, white wine, lemon slices, bay leaves and thyme.
Ingredients
- 3 Tablespoons Olive Oil
- 2 1/2 Cups Yellow Onion
- 3 Cups Whole Grain Brown Rice
- 3 3/4 Cups Chicken Stock
- 2 1/2 Cups White Wine
- 1 1/2 Large Lemons
- 2 Large Bay Leaves
- 1 Tablespoon Salt
- 2 Teaspoons Black Pepper
- 1/2 Cup Fresh Italian Parsley (flat Leaf)
- 1 Tablespoon Leaves Of Fresh Thyme
- 12 Fresh Thyme
Instructions
- In large skillet or rondo, heat oil over high heat; add onion and cook 4 minutes. Stir in rice and cook until the onions begin to caramelize.
- Add stock, wine, lemon slices and bay leaves and bring to a boil. Reduce heat, cover and simmer 18-20 minutes or until rice is tender and liquid has been absorbed.
- Remove from heat and season with parsley, thyme leaves, salt and pepper. Serve with quiche or other egg dishes, roasted poultry, wild game, fish, seafood, pork or lamb. Garnish with sprigs of thyme.
