Recipe: Garlic-Wine Rice Pilaf (with parsley and lemon zest)

GARLIC-WINE RICE PILAF

Zest of 1 lemon
8 cloves garlic, peeled
1/2 cup fresh parsley
6 tbsp unsalted butter
1 cup uncooked white rice
1 1/4 cups chicken stock
3/4 cup dry Vermouth
Salt and pepper, To Taste

Chop together the lemon rind, garlic and parsley; set aside.

Heat the butter in heavy 2-quart 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.

Makes 4 servings