Lemon Rice Pilaf
On February 17, 2006 in Unsorted
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
- Melt butter in a skillet over medium heat and sauté the celery until tender.
- Add the rice and mix with the butter and celery.
- Add the water and bring to a boil. Cover and reduce heat to low.
- Once water has evaporated stir in the lemon rind and season with salt, pepper and parsley to taste.
Makes 4 servings