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Garlic-Wine Rice Pilaf

Ingredients:
1 x Rind Of 1 Lemon
1 c Regular Rice (Not Instant)
8 ea Cloves Garlic, Peeled
1 1/4 c Chicken Stock
1/2 c Parsley
3/4 c Dry Vermouth
6 tb Unsalted Butter
1 x Salt & Pepper To Taste

Preparation:
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 ti 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 erve. Serve hot or at room temeperature.

Serves: 4

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This recipe was added on 5-Jun-2001 and has been viewed 1394 times.




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