Lemon Rice Pilaf

Recipe from

Southern Living


1/4 cup butter or margarine
4 celery ribs, sliced
6 green onions, sliced
2 cups uncooked long-grain rice
1 (32-ounce) container chicken broth
2 tablespoons grated lemon rind
1/2 teaspoon salt
1/4 teaspoon pepper


Melt 1/4 cup butter in a large skillet over medium-high heat; add celery and green onions, and sauté until celery is tender. Stir in rice, and sauté 2 minutes or until golden brown. Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in lemon rind, salt, and pepper.