Lemon Rice

Lemon Rice

1 cup sliced celery 1 small onion, chopped 1/4 cup plus 2 T. butter or margarine, melted and divided 2 1/2 cups water 2 t. grated lemon rind 1/4 cup lemon juice 1/4 t. dried whole thyme 1 t. salt 1/8 t. pepper 1 1/4 cups uncooked long grain rice 3/4 lb. fresh mushrooms, thinly sliced

Saut� sliced celery and chopped onion in 3 T. melted butter in a large skillet. Stir in water, lemon rind, lemon juice, thyme, salt and pepper. Bring mixture to a boil. Add rice; cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Saut� mushrooms in remaining 3 T. butter in a small skillet until tender. Drain. Add mushrooms to rice mixture; stir well. Makes 10 servings. Source: Con Mucho Gusto, The Desert Club of Mesa, AZ

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