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Lemon Rice Pilaf

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1 cup uncooked jasmine or long grain white rice
  • 2 tablespoons butter
  • 1 cup sliced celery
  • 1 cup thinly sliced green onions
  • 1 tablespoon grated lemon zest
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.
Nutrition Facts
3/4 cup: 155 calories, 4g fat (2g saturated fat), 10mg cholesterol, 454mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Average Rating:
  • Linda
    Apr 19, 2020

    Great dish! I added some peas and parsley. Definitely a keeper!

  • Gigi
    Apr 25, 2019

    Great tweak for white rice. I use basmati rice and usually stick to the recipe, but regular onion works well, too. The lemon zest is key!

  • rmbarr059
    Feb 13, 2019

    Delicious replacement for normal, bland rice! My husband absolutely loved.

  • justmbeth
    Oct 2, 2018

    I loved this rice recipe! My celery took a bit longer to soften. It's probably best to let the celery cook a bit before adding the green onions.

  • kimspacc
    Nov 20, 2017

    This was a great side dish! I served it with shredded beef, and it was quick and easy.

  • delowenstein
    May 2, 2017

    I made this dish today and I found it to be really good! The only 2 changes I'd made were using a regular sliced onion and about 2/3 to 3/4 sliced celery since I didn't have a lot of celery! This dish was for a Citrus Challenge with Taste of Home. delowenstein, Volunteer Field Editor