Lemon Rice Pilaf Recipe

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No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon peel adds a welcome burst of flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

3/4 cup: 155 calories, 4g fat (2g saturated fat), 10mg cholesterol, 454mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein.


  1. Cook rice according to package directions.
  2. 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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delowenstein User ID: 3766053 265437
Reviewed May. 2, 2017

"I made this dish today and I found it to be really good! The only 2 changes I'd made were using a regular sliced onion and about 2/3 to 3/4 sliced celery since I didn't have a lot of celery! This dish was for a Citrus Challenge with Taste of Home. delowenstein, Volunteer Field Editor"

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