Lemon and celery pilaf PDF Print E-mail

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

Cook and stir onion and garlic in butter in 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 without lifting cover or stirring.

Remove from heat. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.

Yields 7 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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