Prep 5 mins
Cook 30 mins
Light and fragrant, goes well with grilled meats
- 2 tablespoons butter
- 4 celery ribs, sliced
- 6 green onions, chopped
- 3 cups hot cooked rice
- 2 tablespoons grated lemon rind
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Melt butter in a large skillet over medium-high heat; add celery and green onions, and sauté until celery is tender. Stir in rice and remaining ingredients; cook over low heat 2 minutes or until thoroughly heated.
Wonderful! Cut this in half and followed the instructions as written. Definately a keeper. Made for Fall PAC 2012 and served this with Asian Slaw With Spicy Thai Vinaigrette#380605 and Asian Sesame Salmon#459584.
Lovely rice. I cooked Basmati rice for this. That with the lemon and veggies made a grand side to the salmon and complimented the veggies as well. The one thing I did differently was to put the celery and onions in the microwave with a tiny bit of water instead of using any fat. It was light, fluffy and flavorful (as easy) what more could you ask!
I made this from scratch, it was very easily prepared, light and flavoursome, a delicious fragrant rice which I served with a light vegetable curry, though this would compliment any dish. Thanks, Okitsme! made for PAC Spring 2008