Title: Garlic-Wine Rice Pilaf
Categories: Garlic Vegetable
Yield: 4 Servings
| | | Rind Of 1 Lemon |
| 8 | | Cloves Garlic, Peeled |
| 1/2 | c | Parsley |
| 6 | tb | Unsalted Butter |
| 1 | c | Regular Rice (Not Instant) |
| 1 1/4 | c | Chicken Stock |
| 3/4 | c | Dry Vermouth |
| | | Salt & Pepper To Taste |
Chop together the lemon rind, garlic and parsley. Heat the butter in
heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir
in the rice. Stir over medium heat for 2 minutes. Combine the stock and
wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir
into rice; add salt and freshly ground pepper. Cover tightly and simmer
over very low heat for 20 minutes or until liquid is absorbed and rice it
tender. Fluff with a fork. Drape a towel over the pot and cover the towel
until it is time to erve. Serve hot or at room temeperature.