Britt's Prosecco Rice
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- 1 and 1/3 cup(s) basmati rice
- 1/3 whole(s) Onion diced
- 1/2 whole(s) Poblano chili diced
- 3 tablespoon(s) Fennel diced
- 2 and 1/2 tablespoon(s) butter
- 4 clove(s) fresh garlic minced
- 1 cup(s) Prosecco
- 1 cup(s) chicken broth
- 3 tablespoon(s) sour cream
- Put the onion, pepper and fennel through the food processor then set aside in a bowl. Then to the same with the garlic and set aside in a separate bowl. In a medium saucepan melt butter on med-high heat. Add onion/pepper/fennel mixture and saute for a couple minutes. Then add garlic for less than a minute stirring constantly. Add dry rice and stir/cook for 1-2 minutes. Add 1/2 cup of Prosecco and cook 1-2 min or until liquid is absorbed. Then add rest of Prosecco and chicken broth. Rais to a boil then reduce to med low for 10-15 min. Stir rice and add in salt and sour cream. Enjoy!!
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Britt's Prosecco Rice Recipe at a Glance
- COURSE: Side Dishes/Vegetables