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1 3/4 cups chicken broth
Grated rind of 1/2 lemon
1/4 cup lemon juice fresh
1 cup white rice long-grain white
2 tablespoons margarine safflower
1/4 cup celery chopped
1 onion minced
1/2 pound mushrooms fresh, washed and sliced
1/2 teaspoon dried fines herbes, crushed
Salt and freshly ground white pepper to taste
In a saucepan, combine broth, lemon rind, and juice. Bring to a boil, stir, and add rice.Return to a boil, reduce heat to low, and cover. Simmer for 18 minutes. Melt margarine in a skillet. Sauté celery, onion, and mushrooms for 3 minutes. Sprinkle in fines herbes; remove from heat. Add vegetable mixture to cooked rice and toss. Cook an additional 5 minutes; add salt and pepper to taste.
Note: Goes great with chicken or fish dishes. Use as a stuffing for large fish. Put remaining rice in a well-greased baking dish; cover and bake along with fish.
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