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Lemon Rice Pilaf

Lemon Rice Pilaf

Southern Living APRIL 2004

  • Yield: Makes 6 servings

Ingredients

  • 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

Preparation

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.

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Lemon Rice Pilaf recipe

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