Garlic Wine Rice Pilaf
 
.. submitted by wiccadwoman 
 
  rind of 1 lemon
8 clove  garlic, peeled
1/2 cup  parsley
6 Tbsp  unsalted butter
1 cup  regular rice (not instant)
1-1/4 cup  chicken stock
3/4 cup  dry vermouth
  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 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. 
yield: 4 servings 
 
http://www.idunno4recipes.com 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 10122) Mirror: rec.food.recipes: Fri, Nov 7, 2003


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