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
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
MsgID: 3159052
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - March 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - March 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
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