1/4 cup chamomile flowers, dried
1 1/2 cups white wine
1 cup vegetable or chicken broth
1 shallot, minced
1 tsp olive oil
1 cup arborio rice
salt and pepper
1. In a saucepan, combine chamomile, wine and broth. Bring to a simmer and
let steep 20 minutes. Strain through a sieve into a bowl; keep warm.
2. In another saucepan, saute the shallot in olive oil until softened, about 2 minutes.
Add rice and stir until rice is coated with oil; saute for 5 minutes.
3. Add 1/2 cup of the liquid to the rice and stir constantly until absorbed. Continue
to add liquid in 1/2 -1/3 cup portions, constantly stirring, until the mixture has a
creamy consistency and the rice is tender to the bite. Season with salt and
pepper and serve immediately.
Note: You may not use all of the liquid, depending on the particular rice and
heat under the pan.
Serves 4. Analysis per serving: 133 calories, 2.5 g protein, 5 g fat, .25 g fiber,
19 g carbohydrates