Lemon Rice Pilaf
"The lemon flavor is quite pronounced, we like it as it is, but if you are uncertain use less than what is written.
2 Tbsp. lemon rind equals around 2 lemons-depending on the size of your lemon."
photo by lets.eat
- Ready In:
- 57mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 4 celery ribs, sliced
- 6 green onions, chopped
- 3 cups hot cooked rice
- 2 tablespoons lemon rind (zest)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
-
Garnish
- additional green onion, chopped
directions
- Melt butter in a large skillet; add celery and the green onions, saute until the celery is tender. Stir in the cooked rice, lemon rind, salt, and pepper; cook over low heat, about 2 minutes or until thoroughly heated. Sprinkle with optional additional green onions.
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Reviews
-
Easy to make and get to the table. I used regular onion instead of the green and used Jasmine rice. I used 1 T. of lemon zest and squirted lemon into the rice water, then tasted the rice when it was almost done and added a little more to my taste. Very tasty dish that we enjoyed along with swordfish and coleslaw! -
This was nice and simple. It went together in no time because I used a white and wild rice blend I had cooked and stored in the freezer. The wild rice added a little needed color to the dish. Very tasty! I served this with beef satay. Thanks for sharing! :)
