Lemon and celery pilaf
1 small onion, chopped
1/4 cup butter or margarine
2 cups water
1 cup uncooked regular rice
2 stalks celery, sliced
2 teaspoons instant chicken bouillon
2 teaspoons finely shredded lemon peel
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon red pepper sauce
2 tablespoons snipped parsley
Cook and stir onion and garlic in butter in saucepan until onion is tender.
Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.
Yields 7 servings.
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