Shelly's Recipe

GARLIC WINE RICE PILAF

Category: Rice/Risotto

1 tbsp lemon rind
8 clove garlic, peeled
1/2 cup parsley
6 tbsp butter
1 cup long-grain rice
1 1/4 cups chicken stock
3/4 cup dry vermouth
Salt and pepper, to taste

Chop together the first 3 ingredients. Heat the butter in a 2-quart pan. Cook the 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 just begins to boil; add to the rice mixture; add salt and pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot at room temperature.