1 Tbs lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 Tbs unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup 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 temperature.

Servings: 4