Garlic-Wine Rice Pilaf |
Course : Pilafs
Serves: 4 |
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Ingredients:
1 medium Rind of 1 Lemon |
8 Cloves Garlic -- Peeled |
1/2 Cup Parsley |
6 Tablespoons Unsalted Butter |
1 cup Regular Rice (Not Instant) |
1 1/4 Cups Chicken Stock |
3/4 Cup Dry Vermouth |
1 teaspoon salt and Pepper To Taste |
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Preparation / Directions:
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.
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Nutritional Information:
223 Calories (kcal); 17g Total Fat; (86% calories from fat); 1g Protein; 5g Carbohydrate; 47mg Cholesterol; 686mg Sodium |
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