This dish from Rose Harman of Hays, KS is as easy as sautéing some simple ingredients and tossing in cooked instant rice. And it pairs well with lots of main courses. “It's an especially good accompaniment with poultry and fish,” writes Rose.
Recommended: 40 Super Satisfying Dinners for Lent
- 3/4 cup uncooked instant rice
- 1/3 cup chopped celery
- 1/3 cup chopped green onions
- 2 teaspoons butter
- 1/2 to 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- Dash pepper
- Cook rice according to package directions. In a small skillet, saute celery and onions in butter over medium heat until tender. Stir in the rice, lemon peel, salt and pepper. Yield: 2 servings.
Originally published as Lemony Green Onion Rice in Simple & Delicious January/February 2007, p21
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Reviewed Dec. 14, 2009
"This tasted funny to me. My husband would not eat it, and I will not make this again."