Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Rind of 1 Lemon
  8             Cloves  Garlic -- Peeled
     1/2           Cup  Parsley
  6        Tablespoons  Unsalted Butter
  1                Cup  Regular Rice (Not Instant)
  1 1/4           Cups  Chicken Stock
     3/4           Cup  Dry Vermouth
                        Salt & Pepper To Taste

Preparation:

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 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 erve. Serve hot or at room temeperature.

Nutritional Information:

223 Calories (kcal); 17g Total Fat; (86% calories from fat); 1g Protein; 5g Carbohydrate; 47mg Cholesterol; 686mg Sodium