posted by Mai 01-16-103 11:24 AM
Lemon Rice Pilaf
1 cup white rice
Rind Of 1 Lemon, free of white pith
8 ea Cloves Garlic, Peeled
1/2 c Parsley
6 tb Unsalted Butter
1 1/4 c Chicken Stock
3/4 c Dry Vermouth
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 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.
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