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Rind Of 1 Lemon
8 cloves garlic, peeled
1/2 cup parsley
6 Tbs unsalted butter
1 cup regular rice (not instant)
1 1/4 cups hicken stock
3/4 cup dry Vermouth
Salt & Pepper to taste
1. Chop together the lemon rind, garlic and parsley.
2. Heat the butter in heavy 2-qt pot.
3. Cook the garlic mixture very gently for 10 minutes.
4. Stir in the rice. Stir over medium heat for 2 minutes.
5. Combine the stock and wine in a saucepan.
6. Heat until it begins to bubble at the sides.
7. Stir into rice; add salt and freshly ground pepper.
8. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
9. Fluff with a fork. Drape a towel over the pot and cover until it is time to serve.
10. Serve hot or at room temperature.
Add chopped chicken and serve as a main dish.
N/A
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