Lemon Pilaf

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1 cup sliced celery

1 cup chopped green onions with tops

2 Tablespoons butter

3 cups cooked rice

1 Tablespoon grated lemon rind

½ teaspoon salt

¼ teaspoon black pepper

 

Sauté celery and onions in butter until tender.

 

Add rice, lemon rind, and seasonings. Toss lightly.

 

Continue cooking over low heat, about 2 minutes, or until thoroughly heated, stirring occasionally.

 

For different flavors, you can add raisins, sliced almonds, toasted coconut, or crumbled bacon in place of the lemon rind.

 

Makes 6 servings

 

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