| 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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