Garlic-Wine Rice Pilaf
Lovely with roasted chicken.
INGREDIENTS:
1 medium lemon, rind of
1 cup regular rice
8 cloves garlic, peeled
1 1/4 cup chicken stock
1/2 cup parsley
3/4 cup dry vermouth
6 tbs unsalted butter
1 pinch salt & pepper to taste
DIRECTIONS:
1. Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot.
2. Cook the garlic mixture very gently for 10 minutes. Stir in the rice.
3. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan.
4. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper.
5. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender.
6. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve.
Prep: 5 minutes
Cook: 35 minutes
Serves: 4