Garlic-wine rice pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Rind Of 1 Lemon |
| 8 | eaches | Cloves Garlic, Peeled |
| ½ | cup | Parsley |
| 6 | tablespoons | Unsalted Butter |
| 1 | cup | Regular Rice (Not Instant) |
| 1¼ | cup | Chicken Stock |
| ¾ | cup | Dry Vermouth |
| 1 | x | Salt & Pepper To Taste |
Directions
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.
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