Cooked basmati rice smells like popcorn and has a delicate texture, but you can use any long-grain white rice in this recipe.
2 teaspoons butter
2 tablespoons minced shallots
1 garlic clove, minced
1/2 cup basmati rice
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
2 tablespoons grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon freshly ground black pepper
Dash of sea salt
How to Make It
Melt butter in a small saucepan over medium-high heat. Add shallots and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Remove from heat; stir in cheese, parsley, pepper, and salt.
I am giving this 2 stars...for now. Something went terribly wrong. I don't know if I lost the simmer or what happened, but I had soup. After all the great reviews I will try it again.
I served this with Scvallops with chipolte-orange sauce, which we did not like, all around a bad night in the kitchen!