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Full Online Book HomeLearning KitchenRice - Pilaf - Lemon Rice Pilaf
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Rice - Pilaf -  Lemon Rice Pilaf Post by :Jay_White Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1598

Click below to download : Rice - Pilaf - Lemon Rice Pilaf (Format : PDF)

Rice - Pilaf - Lemon Rice Pilaf

1 cup white rice
Rind Of 1 Lemon, free of white pith
8 ea Cloves Garlic, Peeled
1/2 c Parsley
6 tb Unsalted Butter
1 1/4 c Chicken Stock
3/4 c Dry Vermouth
1 x Salt & 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 it begins to bubble at the 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 serve.
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1 cup sliced fresh mushrooms 3 tablespoons margarine or butter 1 cup regular long-grain rice 1 (14 1/2-ounce) can beef broth 1/4 cup water 3/4 cup Sliced Almonds, toasted 2 tablespoons chopped fresh parsley Cook and stir mushrooms in margarine or butter in large skillet over medium-high heat for 3 to 4 minutes. Add rice; cook and stir 3 minutes. Add broth and water; heat to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed.Stir in almonds and parsley. Serve immediately.

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Rice - Pilaf -  Lemon-cilantro Rice Pilaf
1 1/2 cups water 3/4 cup long-grain rice 1 tablespoon grated lemon rind 1 tablespoon lemon juice 1/2 teaspoon ground turmeric 1/4 teaspoon salt 1/3 cup sliced green onions 1/4 cup chopped fresh cilantro Bring water to a boil in a large skillet. Add rice, lemon rind, juice, turmeric and salt. Cover, reduce heat, and simmer 20 minutes. Stir in green onion and cilantro. Source: Cooking Light-12/00