Ingredients:
1 lemons, rind of
8 cloves garlic, Peeled
1/2 cup parsley
6 tablespoons unsalted butter
1 cup rice ( Not Instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper
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 is tender.
Fluff with a fork.
Cover the pot with a kitchen towel and lid until it is time to serve.
Serve hot or at room temeperature.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.