Lemon Rice

Great as a side dish with chicken wings!

In the kitchen:

• Peel the lemon and cut into slices. Cover the bottom of a clay pot with the slices. Pour the chicken broth over the lemon slices. 
• Rinse the rice with water at least three times, until the water is clear. Drain and pour the rice into the clay pot.
• Cut the butter into cubes and chop the lemon grass and put it all into the clay pot together. 
• Put the sun-dried tomatoes into lukewarm water. After ten minutes, drain and slice them. 
• Add the peas and sun-dried tomatoes to the clay pot. Stir into the other ingredients. 
• Add salt and pepper to taste.

At the barbecue:

• Prepare the barbecue for indirect heat, approx. 150°C. If using a charcoal barbecue you need approx. half a chimney starter of lit briquettes. 
• Cover the clay pot with baking paper. 
• Place the clay pot in the middle of the grate and close the lid and let the rice absorb all the liquid. This will take approx. 30 minutes. 
• Remove the clay pot from the barbecue and let stand for at least 15 minutes for serving.
• Then serve hot together with different kinds of meat.

Additional equipment: Clay pot