Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Rind Of 1 Lemon
8 ea 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
1 x 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 ti begins to bubble at teh
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 erve. Serve hot or
at room temeperature.

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