Prep 0 mins
Cook 0 mins
- 1 lemon, rind of
- 8 cloves garlic, Peeled
- 1⁄2 cup parsley
- 6 tablespoons unsalted butter
- 1 cup rice (Not Instant)
- 1 1⁄4 cups chicken stock
- 3⁄4 cup dry vermouth
- salt & pepper
- 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 is tender.
- Fluff with a fork.
- Cover the pot with a kitchen towel and lid until it is time to serve.
- Serve hot or at room temeperature.
Very good, with a great lemony flavor. A good accompaniament to crab cakes and steamed veggies. I made exactly as directed, except substituted salted butter and chardonnay. Next time, I'll add the parsley in the last few minutes of cooking so that it retains its bright color and crisp flavor. Cooking the parsley with the rice for 20 minutes made it too wilted and bitter for my tastes, though the pilaf was still good.
This was just great. I followed the directions except I eased up on the garlic. I think I will add more lemon next time but it can out wonderful. It was simple to cook and has a great unique flavor. Thanks, Kimberly from Carrollton
I really loved this dish. I served it with zaars honey-lime chicken. I did change the ingredients, but not the amount, and only because I had certain ones on hand. I used a lime rind, cilantro, and white wine. For some reason, though, the rind made it a little bitter. Next time I will use a tablespoon of lime juice. Other than that it was awsome. I'm also going to try it the orginal way it is posted, because it sounds really great also. :)