Lemon Rice Pilaf

Southern Living
6 servings


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2 tablespoons butter or margarine
4 celery ribs, sliced
6 green onions, chopped
3 cups hot cooked rice
2 tablespoons grated lemon rind
1/2 teaspoon salt
1/4 teaspoon pepper


Melt butter in a large skillet over medium-high heat; add celery and green onions, and sauté until celery is tender. Stir in rice and remaining ingredients; cook over low heat 2 minutes or until thoroughly heated.

Created date

July 2001