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Cooked by: Chef / Last Modified: 3/24/2004 / Course: side dish / Number of Servings: 6 |
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Directions: In a 3-quart saucepan cook celery, shallots, garlic, and pepper in melted
butter until tender. Add uncooked rice. Cook and stir for 2 minutes more.
Carefully stir in broth and water. Bring to a boil; reduce heat. Simmer,
covered, for 25 minutes (do NOT open cover). Remove from heat.
Stir in peas, zucchini, and lemon peel. Cover and let stand 5 minutes.
Serve immediately.
Ingredients:
1/4 Cup(s) Thinly Sliced Celery
1/4 Cup(s) Thinly Sliced Shallots
2 Cloves Garlic, minced
1/8 Teaspoon(s) Black Pepper
1 Tablespoon(s) Butter or Margarine
1 Cup(s) Long Grain Rice
14 1/2 Ounce(s) Can Chicken Broth
1 3/4 Cup(s) Water
1/2 Cup(s) Fresh or Frozen Peas, thawed
1/2 Cup(s) Chopped Zucchini
1/2 Teaspoon(s) Finely Shredded Lemon Peel |
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