Herb and Vermouth Rice recipe

[Guest guest]

I can't begin to tell you how

elegant this rice dish is.

 

Herb and Vermouth Rice

 

1/4 cup butter or margarine

2 cups basmati rice

1/2 cup vermouth

3 cups vegetable broth

 

Melt the butter in large sauce pan.

Add the rice and saute in butter until almost

translucent.

Add the vermouth, let cook and bubble for 3 to 5

minutes,

stirring.

Add the broth,stir and bring to a boil.

Cover and simmer on low for 13-15 minutes.

Serve in a bowl with your favorite fresh herbs finely

chopped

and sprinkled over the top. I use cilantro or my

beloved

pineapple sage or flat leaf parsley. Watercress works

too,

or even green onion tops or chives.

 

 

 

You don't need a weatherman to know which way the wind blows. -

Bob Dylan, Subterranean Homesick Blues