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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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