- 1 cup uncooked jasmine or long grain white rice
- 1 cup sliced celery
- 1 cup thinly sliced green onions
- 2 tablespoons butter
- 1 tablespoon grated lemon peel
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Cook rice according to package directions.
- Meanwhile, in a skillet over medium heat, saute celery and onions in butter until tender. Add the rice, lemon peel, salt and pepper; toss lightly. Cook and stir until heated through. Yield: 4-6 servings.
Originally published as Lemon Rice Pilaf in Taste of Home October/November 1996, p65
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