Lemon Rice

In a heavy 2-quart saucepan, melt butter over medium-low heat. Add celery and green onion and cook until softened, about 5 minutes.

Stir in rice and cook, stirring, for 1 to 2 minutes, coating all grains with the butter.

Stir in stock, lemon juice, lemon zest, salt and pepper and bay leaf.

Bring to a boil. Reduce heat to low.

Cover pan and simmer for 20 to 25 minutes, or until all liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 to 8 minutes.

Discard bay leaf. Add parsley and toss rice lightly with a fork to mix and fluff. Serve hot.

6 servings.