Preparation info

  • Serves

    4-6

    • Difficulty

      Easy

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Ingredients

  • 3 cups carrot juice
  • 3 cups celery juice
  • 1/4 cup

Method

  1. In a saucepan, combine the carrot and celery juices and bring to a simmer.
  2. In a 3-quart skillet heat the olive oil over medium heat. Add the rice and garlic and stir together until the rice is coated with the oil. Add the white wine and bring to a boil, stirring consta