1 sm. onion, chopped
1 sm. clove garlic, finely chopped
1/4 c. butter
2 c. water
1 c. raw rice
2 stalks celery, sliced
2 tsp. instant chicken bouillon
2 tsp. finely shredded lemon peel
1/2 tsp. dry mustard
1/4 tsp. hot sauce
2 tbsp. parsley

Cook and stir onion and garlic in butter in 3 quart saucepan until onion is tender. Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir). Remove from heat. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.