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1 teaspoon grated lemon peel
2 tablespoons lemon juice
1-1/4 cup water
3/4 cup long-grain rice
1/4 pound mushrooms, thinly sliced
1/2 teaspoon salt
Pepper to taste
In a wide frying pan over medium heat, melt half of the butter. Add celery and onion; cook, stirring until soft. Do not brown! Stir in thyme, lemon peel, lemon juice, and water. Bring to a boil. Add rice, cover, and reduce heat. Simmer until rice is tender and liquid is absorbed, about 20 minutes.
Meanwhile, in another frying pan over medium heat, melt remaining butter. Add mushrooms and cook, stirring until soft. When rice is done, stir in mushrooms, salt, and pepper. Makes about 2-1/2 cups.
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