Shelly's Recipe

GARLIC-WINE RICE PILAF

Category: Rice/Risotto

Rind of 1 lemon
8 cloves garlic, peeled
1/2 cup parsley
6 tbsp unsalted butter
1/2 cup regular rice, not instant
1 1/4 cups chicken stock
3/4 cups dry vermouth
Salt and pepper, to taste

Chop together the rind, garlic and parsley. Heat the butter in a pat and cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes.

Combine the stock and vermouth in a saucepan. Heat until it begins to bubble at the sides. Stir in the 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 to cover until serving time. Serves 4