Chardonnay Rice with Walnuts, Rosemary and Garlic

I made this super great rice to accompany lemon chicken breasts. The pan juices pair nicely with the winey flavor of the rice. The rosemary and chopped walnuts add just the right crunch to this dish! No longer will you be heating Uncle Ben's in the microwave. Rice needs substance and flavor!!

Serves 4

Ingredients:

1 cup long grain rice

1 cup Chardonnay, Chateau Ste. Michelle

Drizzle of Olive Oil

2 tablespoons butter

2 garlic cloves, softened in 1 tablespoon olive oil over low heat

2 teaspoons chopped, fresh rosemary

A few pinches of kosher salt

1 handful walnuts, chopped

In a saucepan bring water, chardonnay, drizzle of olive oil, butter, and garlic to a boil. When water is at a high boil, add rice and cover and cook according to package directions. Don't take the lid off until rice is cooked. Once cooked, remove lid and add walnuts and rosemary. Remove from heat. Add several spoonfuls of pan juices from Lemon Chicken Breasts. If you don't cook the rice with the chicken, simply squeeze fresh lemon juice over the rice.