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GARLIC WINE RICE PILAF

List of 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 T Unsalted Butter
1 1/4 c Chicken Stock
Salt & Pepper To Taste



Recipe



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 it 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.


SERVES 4.