1/2 of lemon
2 tbsp. butter
2 cloves garlic, minced
1 c. long grain rice
1/3 c. green onion, sliced
1/4 tsp. dried rosemary, crushed
2 1/2 c. chicken broth

Using a vegetable peeler, thinly peel the lemon half. Set peel aside; reserve lemon for another use.

In wok, melt butter over medium heat. Add lemon peel and garlic; stir-fry 1 minute. Discard lemon peel. Add uncooked rice, onion and rosemary to wok; stir-fry for 5 minutes. Stir in chicken broth; bring to boiling. Reduce heat; cover and simmer about 20 minutes or until rice is done. Makes 6 servings.