3/4 cup of uncooked rice 3 cups of vegetable or chicken broth 2 tablespoons of vegetable oil 1 onion, finely chopped 1/2 cup of white wine 1/4 kilo of seafood of your choice (shrimps, squid, clams etc.) 1 tablespoon of sour cream 1 tablespoon of skim or low-fat milk Salt, pepper
In a large saucepan, heat the oil and fry the onion. Add the rice and broth. Bring to a boil, then cover and simmer for 15 minutes, stirring occasionally. In another pan, cook the seafood separately in some oil, unless using canned or pre-cooked seafood. Add the white wine to the rice, and make sure that the rice is cooked, and has a creamy consistency. You may add a bit more broth or water if necessary. When the rice is cooked, remove from the heat and add the seafood, sour cream, and milk. Season according to taste.
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