Lemon Rice Pilaf

This is a tasty and simple rice dish.  I used olive oil to make it healthier, and I just used about 1/4 cup of diced yellow onion in place of the green onions.

Lemon Rice Pilaf

1/4 c. butter or olive oil
4 celery ribs, sliced
6 green onions, sliced
2 C. uncooked long-grain white rice
2 cans chicken broth (14 oz. each)
2 Tbsp grated lemon rind
salt and pepper to taste

Melt the butter (or heat the olive oil) in a large skillet over medium-high heat; saute celery and onions until tender.  Stir in rice; saute 2 minutes or until golden.  Add broth; bring to a boil.  Cover, reduce heat, and simmer 20 minutes or until rice is tender.  Stir in rind, salt, and pepper.
Yield 6 side-dish servings.

Recipe adapted slightly from the all-new ultimate Southern Living Cookbook