Yield 4 serving(s) Number Of Ingredients 8 Steps:
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 is tender. Fluff with a fork. Cover the pot with a kitchen towel and lid until it is time to serve. Serve hot or at room temeperature.
Time 1h20m Yield 5-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375*. Heat butter in a skillet; add garlic and rice and cook until both are golden brown. Add 1 cup of broth and the salt and pepper. Bring to a boil and pour into a covered casserole; bake for 25 minutes. Stir in remaining 1 1/2 cups broth; cook for another 45 minutes. This can be doubled without increasing the cooking time.
