Title: Garlic-wine rice pilaf
 Categories: Garlic, Vegetables
      Yield: 4 servings
 
      1 x  Rind Of 1 Lemon
    1/2 c  Parsley
      1 c  Regular Rice (Not Instant)
    3/4 c  Dry Vermouth
      8 ea Cloves Garlic, Peeled
      6 T  Unsalted Butter
  1 1/4 c  Chicken Stock
      1 x  Salt & Pepper To Taste
 
  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.