| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Rice | 4 | servings | |
INGREDIENTS
| 3 1/2 | c | Low-Salt Chicken Broth |
| 1 | tb | Olive Oil |
| 3 | Garlic Cloves; Thinly Sliced | |
| 1 1/2 | c | Short-Grain Rice; Uncooked |
| 1/2 | c | Chopped Onion |
| 1/2 | c | Dry White Wine |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | c | Arugula; Trimmed |
INSTRUCTIONS
Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat. Heat oil in a large saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; sauté 5 minutes. Add wine, salt, and pepper; cook 1 minute or unitl wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula. Note: To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the lst 1/2 cup of broth. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <[email protected]> on Mar 29, 1999, converted by MM_Buster v2.0l.
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