Fresh Lemon Rice
|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)|
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.