Vermouth Rice

Vermouth Rice


  • 1/4 cup butter
  • 2 cups rice
  • 1/2 cup dry vermouth
  • 3 cups chicken broth


Yield: 6 Servings. Melt the butter (or margarine). Add the rice and cook in butter until translucent. Add the vermouth, let cook and bubble for 5 minutes, stirring. Add the broth (bouillon, soup starter, broth). Stir and bring to a boil. Cook covered, simmering for 13-15 minutes. We sometimes add pearl onions for a variation.

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