Garlic-Wine Rice Pilaf Recipe

Step 1

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. Serve hot or at room temperature.

Things You'll Need

  • Rind Of 1 Lemon
  • 8ea Cloves Garlic, Peeled
  • 1/2c Parsley
  • 6tb Unsalted Butter
  • 1c Regular Rice (Not Instant)
  • 1 1/4c Chicken Stock
  • 3/4c Dry Vermouth
  • Salt & Pepper To Taste

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