Nowadays I tend to use brown rice for every rice dish because it’s “heart smart,” but I still prefer the way white rice looks. I make this to accompany baked haddock or similar white fish. The lemon flavor nicely complements the fish.

image: yummy4tummy.wordpress.com

Fresh Lemon Rice
Martha Greenlaw, Recipes From a Very Small Island

4 Tablespoons (½ stick) unsalted butter
2½ cups long-grain rice
4½ cups chicken stock
½ cup dry white vermouth
1½ teaspoons salt
Pinch of white pepper
Grated zest of 2 lemons
¼ cup minced flat-leaf parsley

In a large skillet, melt the butter over medium heat. Add the rice and stir for about 2 minutes, or until the grains are well coated with butter. Add the stock, vermouth, salt, and pepper.

Bring to the boil over medium-high heat. Reduce the heat to low so the liquid simmers. Cover tightly and cook for about 20 minutes, or until the liquid is absorbed.

Remove the rice from the heat and stir in the lemon zest and parsley. Serve immediately.

Serves 8-10. Makes 8 cups.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.