Ingredients: Rind of 1 lemon 8 Cloves garlic, Peeled 1/2 c Parsley 6 tb Unsalted butter 1 c Regular Rice (Not Instant) 1 1/4 c Chicken stock 3/4 c Dry vermouth Salt & pepper to taste Directions: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. Serve hot or at room temperature |