Ingredients Jump to Instructions ↓

  1. Rind Of 1 Lemon

  2. 8 Cloves Garlic, Peeled

  3. 1/2 c Parsley

  4. 6 tb Unsalted Butter

  5. 1 c Regular Rice (Not Instant)

  6. 1 1/4 c Chicken Stock

  7. 3/4 c Dry Vermouth

  8. Salt & Pepper To Taste

Instructions Jump to Ingredients ↑

  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 ti begins to bubble at teh 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 it tender.

  10. Fluff with a fork.

  11. Drape a towel over the pot and cover the towel until it is time to erve.

  12. Serve hot or at room temeperature.


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