Lemon Rice

This pilaf goes really well with fish. It's good as a side dish or you can use this as a stuffing. The recipe makes enough to stuff an 8-lb. fish.

• Ready In: 40 mins
• Yields: 5 cups

Ingredients

• 6  tablespoons butter
• 1  cup  sliced celery
• 1  small onion, chopped
• 1⁄4 teaspoon thyme leaves
• 2  teaspoons  grated lemons, rind of
• 1⁄4 cup lemon juice
• 2 1⁄2 cups water
• 1 1⁄4 cups long-grain rice
• 1⁄2-3⁄4 lb mushroom, thinly sliced
• 1  teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. In a wide frying pan over medium heat, melt 3 tablespoons of the butter; add celery and onion and cook, stirring, until soft.
2. Stir in thyme, lemon peel, lemon juice and water; bring to a boil, add rice, cover, reduce heat and simmer until rice is tender and liquid is absorbed (about 20 minutes).
3. Meanwhile, in another frying pan over medium heat, melt remaining 3 tablespoons butter; add mushrooms and cook, stirring, until soft.
4. When rice is done, stir in mushrooms along with salt and pepper.