Garlic-Wine Rice Pilaf

Top Review by Kitchenette

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.

Ingredients Nutrition


  1. Chop together the lemon rind, garlic and parsley.
  2. Heat the butter in heavy 2-qt pot.
  3. Cook the garlic mixture very gently for 10 minutes.
  4. Stir in the rice.
  5. Stir over medium heat for 2 minutes.
  6. Combine the stock and wine in a saucepan.
  7. Heat until it begins to bubble at the sides.
  8. Stir into rice; add salt and freshly ground pepper.
  9. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
  10. Fluff with a fork.
  11. Cover the pot with a kitchen towel and lid until it is time to serve.
  12. Serve hot or at room temeperature.

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