2 1/2 c. rice
4 tbsp. butter
4 c. chicken broth
1/2 c. vermouth
1/4 c. chopped parsley
Grated rind of 2 lemons

Saute rice in butter until it turns yellow. Add liquids and heat to boiling. Reduce heat. Cover pan and simmer until liquid is absorbed, about 15 minutes. Add lemon peel and parsley.