Lemon Rice Pilaf

1 cup jasmine rice
2 cups water
2 stalks celery, chopped
2 tablespoons butter
1 tablespoon lemon zest, grated
1 tablespoon dried parsley
salt and pepper

1. Melt butter in a skillet over medium heat and sauté the celery until tender.
2. Add the rice and mix with the butter and celery.
3. Add the water and bring to a boil. Cover and reduce heat to low.
4. Once water has evaporated stir in the lemon rind and season with salt, pepper and parsley to taste.

Makes 4 servings