Garlic-Wine Rice Pilaf

Title:
Garlic-Wine Rice Pilaf

Yield:
4 Servings

Categories:
Garlic,
Vegetables




Ingredients:





          Rind Of 1 Lemon


   1/2 c  Parsley


     1 c  Regular Rice (Not Instant)


   3/4 c  Dry Vermouth


     8    Cloves Garlic, Peeled


     6 tb Unsalted Butter


 1 1/4 c  Chicken Stock


          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.


 


 From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip