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Fresh Lemon Rice

Cool.Cook's picture
Ingredients
  Butter 4 Tablespoon
  Rice 2 1⁄2 Cup (40 tbs)
  Dry white vermouth 1⁄2 Cup (8 tbs)
  Chicken broth 4 1⁄2 Cup (72 tbs)
  Salt 1 1⁄2 Teaspoon
  White pepper 1 Pinch
  Lemons 2 Large, grate zest
  Minced fresh parsley 1⁄4 Cup (4 tbs)
Directions

In a heavy pan, melt the butter over low heat. Add rice and stir until all grains are coated with butter (about 2 minutes).
Add vermouth, broth, salt, and pepper.
Bring to a boil, cover, and reduce heat. Simmer over low heat for 20 minutes, or until all liquid is absorbed.
Toss rice with lemon zest and parsley. Serve immediately.

Recipe Summary

Method: 
Boiled
Ingredient: 
Lemon

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