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Garlic-wine rice pilaf

Yield: 4 servings

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

Instructions:

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 teh 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.

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