Garlic Wine Rice Pilaf

Yield: 4 servings

Ingridients:
1 x rind of 1 lemon
8 each garlic clove
1/2 cup parsley
6 tablespoon unsalted butter
1 cup rice
1 1/4 cup chicken stock
3/4 cup dry vermouth
1 x salt and pepper to taste

Preparation:
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.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	125.17
Energy	kcal	433
Protein	g	7.1
Total lipid (fat)	g	20.09
Ash	g	2.96
Carbohydrate, by difference	g	48.69
Fiber, total dietary	g	0.4
Minerals
Calcium, Ca	mg	48
Iron, Fe	mg	1.68
Magnesium, Mg	mg	30
Phosphorus, P	mg	111
Potassium, K	mg	297
Sodium, Na	mg	839
Zinc, Zn	mg	1.48
Copper, Cu	mg	0.176
Manganese, Mn	mg	1.013
Selenium, Se	mcg	1.2
Vitamins
Vitamin C	mg	13.1
Thiamin	mg	0.083
Riboflavin	mg	0.079
Niacin	mg	1.722
Pantothenic acid	mg	0.978
Vitamin B-6	mg	0.215
Folate	mcg	23
Vitamin B-12	mcg	0.03
Vitamin A, IU	IU	3531
Vitamin E	mg_ATE	0.472
Lipids
Fatty acids, total saturated	g	11.385
Fatty acids, total monounsaturated	g	5.735
Fatty acids, total polyunsaturated	g	1.842
Cholesterol	mg	49