Ingredients:
- 1 tablespoon grated lemon peel
- 6 medium to large cloves garlic, peeled and finely minced
- 1/2 cup fresh parsley
- 6 tablespoons butter
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine
- salt and pepper to taste
Preparation:
With food chopper or processor, chop together the lemon peel, garlic and parsley. Heat butter in heavy 2-quart saucepan or deep skillet. Cook the garlic mixture very slowly for 10 minutes.Stir in the rice. Cook rice, stirring, over medium heat for 2 minutes. Combine the broth and wine in another saucepan. Heat until it just begins to boil, then add to the rice mixture; 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 before serving. Serves 4.
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