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Wednesday, April 11, 2012

Viognier Rice Pilaf

1/3 cup margarine (unsalted butter works too)
1 cup basmati rice
1/2 cup viognier wine
1 1/2 cup water
1/4 tsp salt
2 cloves garlic, crushed and diced

On medium-low heat melt margarine in the bottom of a medium sauce pan.  Add basmati rice and stir.  Continue slowly stirring for 15 minutes.  When rice appears to change color, appearing slightly toasted, stir in garlic and viognier wine.  Continue to slowly stir this mixture for another ten minutes until wine is almost completely absorbed.  Add the water and salt and stir, then cover and reduce heat to low.  Leave for about ten minutes, until water is completely absorbed.

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