Lemon Rice

Directions

1In a heavy 2 quart saucepan, melt butter over medium-low heat. Add celery and green onion and cook until softened, about 5 minutes. Stir in rice and cook, stirring, for 1 to 2 minutes, coating all grains with the butter.

2Stir in stock, lemon juice, lemon zest, salt, pepper, and bay leaf. Bring to a boil, reduce heat to low, cover pan, and simmer for 20 to 25 minutes, or until all liquid is absorbed and rice is tender.

3Remove from heat and let stand, covered, for 5 to 8 minutes.

4Discard bay leaf.

5Add 1/4 cup minced fresh parsley and toss rice lightly with fork to mix and fluff.

6Serve hot.