LEMON AND BASIL PILAF

1 tablespoon oil
2 onions chopped
2 cloves garlic, crushed
1 tablespoon grated lemon rind
2 cups long-grain rice
4 1/2 cups vegetable stock
1/2 cup basil leaves
cracked black pepper
butter

Place oil in a saucepan over medium heat. Add onion and garlic to oil and cook for 4 minutes or until onion and garlic are golden. Add lemon rind and rice to pan, and cook for 3 minutes or until rice is translucent.

Add stock and basil to rice mixture and allow to simmer for 15 minutes or until stock is absorbed. Sprinkle well with cracked pepper and stir a little butter through mixture. Serve with grilled fish and lemon wedges.