| 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 |
T |
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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