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Lemon and Celery Pilaf (Portugal)


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


  1. Cook and stir onion and garlic in butter in saucepan until onion is tender.
  2. Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
  3. Remove from heat.
  4. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.

Yield: 7 servings

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