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Lemon and Celery Rice Pilaf recipe

Updated on April 7, 2011

This is a good side dish for fish. Makes about 6 to 7 servings.


1 small onion, chopped
2 teaspoons instant chicken bouillon
1 small clove garlic, finely chopped
2 teaspoons finely shredded lemon peel
1/4 cup margarine or butter
1/2 teaspoon salt
2 cups water
1/4 teaspoon dry mustard
1 cup uncooked regular rice
1/8 teaspoon red pepper sauce
2 stalks celery, sliced
2 tablespoons snipped parsley


Cook and stir onion and garlic in margarine in large saucepan, until onion is tender.

Stir in rest of ingredients, except parsley

Heat to boiling, stirring once or twice, reduce heat. Cover and simmer 14 minutes.

Remove from heat, stir in parsley, then cover again and let steam for 5 to 10 minutes.


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