- 1 cup green onions, sliced
- 1 cup celery, sliced
- 2 tablespoons butter
- 3 cups cooked rice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Cook onions and celery in butter in large skillet over medium heat until tender.
- Add rice, lemon zest, salt, and pepper; toss lightly. Continue cooking over medium heat about 2 minutes, or until thoroughly heated, stirring occasionally.
Serve with broiled chicken, breast of veal, or baked or broiled fish.