I don’t drink wine. I do, however, use it to cook with often and when making cocktails, like one of our favorite summertime drinks, Mom Juice. When I saw Rachael Ray make a Red Wine Rice on 30 Minute Meals the other day, I knew it would be a perfect use for some wine we’ve been accumulating, since doubling the recipe would nicely take care of a full bottle.
The recipe, like most, if not all, of hers, was dirt simple. Boil wine in a saucepan with olive oil and a bay leaf. Add rice, lower heat and simmer for 15 minutes until done. Since we were having company over for dinner, and knowing The Husband’s penchant for all things rice, I doubled the recipe. I have to say, the smell of wine as it was heating up was overpowering, and when the rice was done, it still was. Not only overpowering but absolutely inedible. It was like pouring yourself a glass of wine and adding some bits of cooked rice to your glass. It pained me to do so, but it seriously is the first recipe of hers I’ve thrown away. It just wasn’t salvageable. Forget the fact that it was her recipe … I can’t remember a time when I have trashed a dish that didn’t even make it to the table. Just.plain.inedible. Consider this a public service announcement.
Red Wine Rice with Grapes
Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals
Episode: Escape the Mundane
1-3/4 cups dry red wine
1 fresh bay leaf
1 tablespoon extra-virgin olive oil
1 cup white rice
1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.