Recipe - Garlic-Wine Rice Pilaf

Rind Of 1 Lemon
One half cup Parsley
1 cup Regular Rice (Not Instant)
Three fourths cup Dry Vermouth
8 Cloves Garlic, Peeled
6 tablespoon Unsalted Butter
1 One fourth cup Chicken Stock
Salt & Pepper To Taste

Chop together the lemon rind, garlic and parsley. Heat the butter in
heavy 2qt 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