Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Rind Of 1 Lemon 1 c Regular Rice (Not Instant)
8 ea Cloves Garlic, Peeled 1 1/4 c Chicken Stock
1/2 c Parsley 3/4 c Dry Vermouth
6 tb Unsalted Butter 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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