Garlic-Wine Rice Pilaf

Recipe Ingredients

1 tablespoon	15ml	Lemon rind
8		Garlic - peeled
1/2 cup	118ml	Parsley
6 tablespoons	90ml	Unsalted butter
1 cup	160g / 5.6oz	Regular rice - (not instant)
1 1/4 cups	296ml	Chicken stock
3/4 cup	177ml	Dry vermouth
		Salt & pepper to taste

Recipe Instructions

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 the 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 serve. Serve hot or at room temperature.

Source:
Cooking Light, May 1995, page 102

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