Rice And Artichoke Pilaf - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup shallot, chopped
2 cups long-grain rice
1 (14 ounce) can artichoke hearts, drained and chopped
2 cups vegetable broth
1/2 cup dry white wine
salt and pepper, to taste
parsley, to taste

Preparation

Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
Add rice and stir to coat.
Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
Bring to a boil. Cover and reduce heat to low.
Cook until rice is tender and absorbs liquid, about 18 minutes.
Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.