I started these beauties about a month ago and figured it was time to crack the jar open and see how they turned out:
bouillon in my rice. It adds a lot of flavor to boring old rice. It's convenient because you just store it in your freezer. I've actually given up on making vegetable stock and just use the bouillon.
1 cup of rice
2 cups of water
2 tsps bouillon
about 1/2 of a preserved lemon (these were mutant large lemons)
Cook for about 20 minutes or until almost all the water is absorbed. Cover with a lid and let it sit for 5 minutes to absorb the remaining liquid.
I pretty much followed the recipe for the preserved lemons, but the only thing I would do different next time is cut the lemons in half. It was really difficult getting a lemon out of the jar. They sort of fall apart but because the lemon was so large it kept breaking apart trying to pull it out. It was like getting pickles out of jar. I also put the lemons into two jars and seemed to have extra liquid - again this might have been because of the mutant size lemons.