Red rice

This recipe is a nice and simple recipe of a rich and tasty tomato risotto-ish. It just needs few ingredients and some spare white wine, and works well as a side for chicken or red meat, as well as a dish on its own


  1. 1 cup white wine
  2. 1 cup water
  3. 2 tablespoon olive oil
  4. 3 teaspoon tomato purée
  5. 125 g rice
  6. 100 g cherry tomatoes
  7. 1 onion
  8. 1 handful Italian parsley
  9. 1 teaspoon garlic powder
  10. 1 teaspoon onion powder


  1. Put 3/4 cup of white wine, 3/4 cup of cold water and all of the rice in a pot, and then to medium-high heat on the stove.

  2. Once the water and the wine starts boiling, lower the heat and let it simmer.

  3. While rice is cooking, peal and chop the onion and the parsley, and cut the cherry tomatoes in 4

  4. Sauté the onions with the olive oil in a wok or big pan at medium-high heat. Once the onion is cooked, add the tomatoes and the parsley and cook briefly. Save some fresh parsley for the finishing

  5. When the veggies and the rice is cooked, put the rice in the pan with the remaining liquid. Add the remaining water and wine, and add salt and pepper to taste, and let it cook on a medium-low heat until reaching a creamy texture

  6. When serving, gently add some fresh parsley on the top, to taste

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