I have experience using preserved lemons (during a friendly coworker food competition where the ingredient provided was preserved lemons-which I won thank you very much) but I never actually made them. So when I saw this recipe in Bon Appetit , I just had to make them. There are quite a few different recipes around for preserved lemons but mostly the ingredients are similar. It requires patience because you have to wait for a few weeks for them to "preserve" - you know that watched pot thing. I started these beauties about a month ago and figured it was time to crack the jar open and see how they turned out: I wanted to make them with a basic dish so that I could really taste them. So I decided to use them in rice. I typically put this homemade 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. Lemon Rice 1 cup...