1 Tbs lemon rind 8 cloves garlic, peeled 1/2 cup parsley 6 Tbs unsalted butter 1 cup regular rice (not instant) 1 1/4 cups 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. Servings: 4
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Garlic-Wine Rice Pilaf
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