1 x Rind of 1 lemon
8 cl Garlic, peeled
1/2 c Parsley
6 T Unsalted butter
1 c Regular rice (not instant)
1 1/4 c Chicken stock
3/4 c Dry vermouth
Salt & pepper to taste
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 temeperature.
