LEMON RICE PILAF

1 1/2 cups (375 mL) thinly sliced celery
1/2 cup (125 mL) sliced green onions
2 tbsp (25 mL) butter
4 cups (1 L) cooked rice
2 tbsp (25 mL) grated lemon peel
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper

In a frypan, sauté celery and onions in butter until tender. Stir in rice, peel, salt and pepper. Cook over low heat, stirring frequently, until heated through. Serves 6.

 

 
Last updated on July 13, 2018