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LEMON RICE WITH ALMONDSIngredients:1 large unblemished lemon1 cup raw rice2 cups water1/2 tsp. salt1/2 tsp. cinnamon1 tbsp. butter2/3 cup coarsely ground almonds2/3 cup currants1 cup dry white wine1 cup fresh peas Garnish: 12 tsp. honeyMethod:Finely grate the skin from the lemon. Then cut the lemon, thoroughly squeezing its juice and removing most of the pulp. Reserve the skin, juice and soft pulp, discarding the membranes and pits.In a large enameled pot bring to a brisk boil the water, rice, salt, cinnamon, butter and lemon, reducing heat to simmer until most fluid is absorbed (about 10 minutes). Stir once or twice while simmering; otherwise keep pot tightly covered. Remove pot from heat. Slowly simmer the almonds and currants in white wine for 7 minutes. Fluff rice gently with a fork. Add the wined almonds to the lemon rice. Stir in fresh peas. Very slowly simmer for 5 to 7 minutes. If the rice begins to stick to the bottom of the pot, add small amounts of boiling water. Garnish with 1 tsp. honey for each portion.