Rind of 1 lemon
8 each Cloves garlic, peeled
1/2 cup Parsley
6 tablespoon Unsalted butter
1 cup Regular rice (not instant)
1-1/4 cup Chicken stock
3/4 cup Dry vermouth
Salt and pepper to taste
Yield: 4 servings
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.