3 cups cooked rice in beef broth (1 1/2 cups uncooked rice)
2 cups dry white wine
1 cup chicken broth (or use a bouillon cube, if preferred)
1 cup heavy cream
1 tablespoon butter
1 tablespoon chopped fresh thyme
3 pears, peeled and seeded, cut into cubes
1 small red onion, finely chopped
To garnish
6 sprigs of fresh thyme
3 cups cooked rice in beef broth (1 1/2 cups uncooked rice)
2 cups dry white wine
1 cup chicken broth (or use a bouillon cube, if preferred)
1 cup heavy cream
1 tablespoon butter
1 tablespoon chopped fresh thyme
3 pears, peeled and seeded, cut into cubes
1 small red onion, finely chopped
To garnish
6 sprigs of fresh thyme
1
Cook the pear at high heat with wine and let it simmer for 3 minutes
Set aside, separately, the pear and wine
2
Melt the butter
Sauté the onion and add the wine, thyme, chicken broth, and heavy cream
Reduce the sauce to a third
3
Add cooked rice, stir, and heat through
Finally, combine the pear and mix.
