Wine Rice
Transform your everyday rice into a gourmet masterpiece with this aromatic Wine Rice recipe. Infused with the sophisticated flavors of dry white wine, buttery shallots, and fresh thyme, this dish elevates a simple staple into a luxurious side. Toasting the long-grain white rice in olive oil and butter creates a nutty base, while simmering it in chicken or vegetable stock ensures a perfectly tender texture. Finished with a touch of fresh parsley for brightness, this elegant yet easy recipe pairs beautifully with roasted chicken, pan-seared seafood, or sautéed vegetables. Ready in under 30 minutes, it's the perfect combination of comfort and sophistication for weeknight dinners or special occasions. Keywords: Wine Rice recipe, flavorful rice side dish, white wine rice, gourmet rice recipes, easy rice recipes.
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Recipe Information
Ingredients
- 1 cup Long-grain white rice
- 0.5 cup Dry white wine
- 1.5 cups Chicken or vegetable stock
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
In a medium saucepan, heat the olive oil and butter over medium heat until the butter is melted and the mixture is shimmering.
Add the minced garlic and chopped shallot to the pan. Cook for 2-3 minutes, stirring occasionally, until fragrant and softened but not browned.
Stir in the rice and thyme leaves, coating the rice grains evenly with the oil and butter mixture. Toast the rice for 2-3 minutes, stirring frequently, until slightly translucent around the edges.
Pour in the dry white wine and stir. Allow the wine to come to a simmer and cook for 1-2 minutes, stirring occasionally, until most of the wine has been absorbed by the rice.
Add the chicken or vegetable stock, salt, and black pepper. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer the rice for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and fully absorb any remaining moisture.
Fluff the rice gently with a fork, being careful not to mash the grains. Transfer the wine rice to a serving dish.
Garnish with freshly chopped parsley, if desired, and serve warm as a side dish to complement chicken, seafood, or vegetables.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 9% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
