Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Vidalia green onions have a rounded bulb and are sweeter than regular green onions, but you can substitute regular green onions or leeks.

Recipe by Cooking Light April 2002


Recipe Summary

4 servings (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice, garlic and bay leaf; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in cheese and remaining ingredients. Serve with roast chicken, ham, or pork.

Nutrition Facts

366 calories; calories from fat 22%; fat 8.8g; saturated fat 3.9g; mono fat 4.9g; poly fat 0.5g; protein 12.2g; carbohydrates 52.6g; fiber 3.2g; cholesterol 14mg; iron 0.9mg; sodium 869mg; calcium 181mg.