Happy Halloween Everyone!!
Rice is so much fun to prepare. I had half of a bottle of Champagne in the refrigerator and, as we all know, no matter how we do, the bubbles have tendency to subside after a couple of days. When preparing rice I always put a bit of white wine or champagne with the onions and bacon, why not prepare the whole rice dish with it? The result was a very pleasant combination. Taste before seasoning would be my only advise while preparing this dish. I did not add any salt to it.
Tonight’s October 31, 2012 Dinner:
Champagne Rice with New York Steak
Long grain rice
1 tablespoon unsalted butter
½ onion, thinly sliced and chopped
4 slabs of bacon cut in small slices
2 cups champagne
Chicken broth, sodium free or water
Salt and pepper
In a heavy bottom pan melt the butter and add the onions. Cook for about 3 minutes and add the bacon.
Cook until the onions are translucent and the bacon is starting to crisp up.
Add a 1/3 cup of champagne to the pan and let it cook for a minute.
Add the rice, stir well until all the liquid is absorbed by the rice.
Add the remaining champagne, stirring and insuring it will not overspill as it may do to the effervescence of the champagne.
Lower the heat, semi-cover with a lid and simmer for 15 minutes. Stir occasionally and add chicken stock if becomes too dry.
Season with salt and pepper.
Cook another 10 to 15 minutes or until the rice is cooked to desired doneness.