- Difficulty: Simple
- Makes: 4 servings
- Nutritional Information per Serving: Calories 450, Total Fat 13g, Saturated Fat 5g, Cholesterol 15mg, Sodium 780mg, Carbohydrates 65g, Dietary Fiber 6g, Protein 21g, Sugar 3g
- Total Time: 1 hour 10 minutes
- Preparation: 5 minutes
- Cooking: 1 hour 5 minutes
Ingredients
- 6 cups low-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced finely
- 1 1/2 cups black rice
- 1/2 cup dry white wine
- Kosher salt and freshly cracked black pepper
- 3/4 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, finely sliced
Instructions
- Warm the chicken broth in a saucepan over medium-high heat until simmering gently. Cover and keep warm on low heat.
- In a large saucepan over medium heat, add olive oil and saut the diced onion until softened, about 4 minutes. Stir in black rice and toast for 1 minute. Reduce heat to medium-low, add white wine, and stir until absorbed, about 3 minutes.
- Add hot broth 3/4 cup at a time, stirring constantly until each addition is absorbed. Repeat until rice is tender yet slightly chewy, about 50 minutes.
- Stir in 3/4 teaspoon salt, pepper to taste, and 1/2 cup parmesan. Divide into four bowls and garnish with remaining parmesan and sliced basil.
Recipe adapted from Recipe Iseasy Magazine
