| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Garlic, Vegetables | 4 | Servings | |
INGREDIENTS
| Rind Of 1 Lemon | ||
| 1/2 | c | Parsley |
| 1 | c | Regular Rice (Not Instant) |
| 3/4 | c | Dry Vermouth |
| 8 | Cloves Garlic, Peeled | |
| 6 | tb | Unsalted Butter |
| 1 1/4 | c | Chicken Stock |
| Salt & Pepper To Taste |
INSTRUCTIONS
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 teh 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. From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip
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