Recipe for cooking lemon and celery pilaf
Recipes from Spain and Portugal :: Spanish and Portuguese Potato, Grain and Rice Dishes
1 small onion, chopped
1/4 c. butter or butter-replacement
2 c. water
1 c. uncooked regular rice
2 stalks celery, sliced
2 tsp. instant chicken bouillon
2 tsp. finely shredded lemon peel
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. red pepper sauce
2 Tbsp. 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 mins. without lifting cover or stirring.
Remove from heat. Stir in parsley lightly with fork; cover and let steam 5-10 mins.
Yields 7 servings.
