Caper and Parsley Lemony Rice
Comments:	This mixture of capers, parsley and white rice is a refreshing change from plain rice. Lemon flavor makes it the perfect rice to serve with a more consistant meal. This rice will keep for 2 hours at room temperature; reheat the rice into the top part of a double boiler over medium heat watching carefully and stirring every once in a while for 10 minutes. Excellent served along with mustard tarragon pan-fried chicken whites and fresh tomato herbs white wine scallops.
Servings:	6
Ingredients	Preparation
1 cup [250 mL] long grain rice 3 tablespoons [45 g] unsalted butter 12 teaspoon [2.5 mL] salt 1/4 teaspoon [1 mL] finely ground pepper 1 tablespoon [15 mL] freshly squeezed lemon juice 1 tablespoon [15 mL] drained capers 2 tablespoons [30 mL] freshly chopped parsley	Transfer rice into a large casserole filled with salted boiling water. Boil rice over high heat for approximately 15 minutes, until tender. Drain, rinse under cold running water then really well drain rice. Heat 1 tablespoon [15 g] of unsalted butter into a heavy frypan over low heat. Using a fork, delicately stir in drained rice, salt and pepper; reheat, still sitrring delicately. Stir in freshly squeezed lemon juice, drained capers and freshly chopped parsley. Remove from heat. Delicately stir in remaining 2 tablespoons [30 g] unsalted butter until completely melted. Taste to check for seasonings. Serve immediately.