Garlic-Wine Rice Pilaf
Author: Kitchens
  • rind of 1 lemon
  • 8 cloves garlic, peeled
  • 1/2 Cup parsley
  • 6 Tablespoons unsalted butter
  • 1 Cup regular rice (not instant)
  • 1 1/4 Cups chicken stock
  • 3/4 Cup dry Vermouth
  • salt and pepper to taste
  1. 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.
Recipe by Recipes at