Lemon Rice

1. 1

   In a heavy 2-quart saucepan, melt butter over medium-low heat. Add celery and green onion and cook until softened, about 5 minutes.

2. 2

   Stir in rice and cook, stirring, for 1 to 2 minutes, coating all grains with the butter.

3. 3

   Stir in stock, lemon juice, lemon zest, salt and pepper and bay leaf.

4. 4

   Bring to a boil. Reduce heat to low.

5. 5

   Cover pan and simmer for 20 to 25 minutes, or until all liquid is absorbed and rice is tender.

6. 6

   Remove from heat and let stand, covered, for 5 to 8 minutes.

7. 7

   Discard bay leaf. Add parsley and toss rice lightly with a fork to mix and fluff. Serve hot.

8. 8

   Makes

9. 9

   6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.