Rice is so much fun to prepare. I had half of a bottle of Champagne in the refrigerator and, as we all know, no matter how we do, the bubbles have tendency to subside after a couple of days. When preparing rice I always put a bit of white wine or champagne with the onions and bacon, why not prepare the whole rice dish with it? The result was a very pleasant combination. Taste before seasoning would be my only advise while preparing this dish. I did not add any salt to it. Bon Appetit!! Giangi
Category: Side Dish
Cuisine: French
Long grain rice
1 tablespoon unsalted butter
1/2 onion thinly sliced and chopped
4 slabs of bacon cut in small slices
2 cups champagne
Chicken broth sodium free or water
Salt and pepper
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