Lemon Rice Pilaf
Total TimePrep/Total Time: 20 min.
- 1 cup uncooked jasmine or long grain white rice
- 2 tablespoons butter
- 1 cup sliced celery
- 1 cup thinly sliced green onions
- 1 tablespoon grated lemon zest
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.
Nutrition Facts3/4 cup: 155 calories, 4g fat (2g saturated fat), 10mg cholesterol, 454mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
Apr 25, 2019
Great tweak for white rice. I use basmati rice and usually stick to the recipe, but regular onion works well, too. The lemon zest is key!
Feb 13, 2019
Delicious replacement for normal, bland rice! My husband absolutely loved.
Oct 2, 2018
I loved this rice recipe! My celery took a bit longer to soften. It's probably best to let the celery cook a bit before adding the green onions.
Nov 20, 2017
This was a great side dish! I served it with shredded beef, and it was quick and easy.
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