Lemon And Celery Pilaf Recipe
Ingredients
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| 1 cup uncooked regular rice | ||
| Celery stalks | 2 , sliced | |
| 2 teaspoons instant chicken bouillon | ||
| Lemon peel | 2 Teaspoon, finely shredded | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| 1/8 teaspoon red pepper sauce | ||
| Snipped parsley | 2 Tablespoon | |
Directions
Cook and stir onion and garlic in margarine in 3-quart saucepan until onion is tender.
Stir in remaining ingredients except parsley.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes.
Remove from heat.
Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.
Stir in remaining ingredients except parsley.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes.
Remove from heat.
Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.
Chef
