Lemon Rice

• 6 tablespoons butter
• 1 cup sliced celery
• 1 small onion, chopped
• 14 teaspoon thyme leaves
• 2 teaspoons grated lemons, rind of
• 14 cup lemon juice
• 2 12 cups water
• 1 14 cups long-grain rice
• 12-34 lb mushroom, thinly sliced
• 1 teaspoon salt
• 18 teaspoon pepper

1. In a wide frying pan over medium heat, melt 3 tablespoons of the butter; add celery and onion and cook, stirring, until soft.
2. Stir in thyme, lemon peel, lemon juice and water; bring to a boil, add rice, cover, reduce heat and simmer until rice is tender and liquid is absorbed (about 20 minutes).
3. Meanwhile, in another frying pan over medium heat, melt remaining 3 tablespoons butter; add mushrooms and cook, stirring, until soft.
4. When rice is done, stir in mushrooms along with salt and pepper.

butter, celery, onion, thyme, grated lemons, lemon juice, water, longgrain rice, mushroom, salt, pepper

Taken from www.food.com/recipe/lemon-rice-74274 (may not work)