Lemon and Onion Rice Pilaf

Heat the butter in a large skillet over medium heat until melted and foaming.

Add the diced celery to the melted butter and sauté for 2 minutes, stirring frequently.

Stir in the cooked rice, breaking up any clumps with the back of a spoon to ensure even distribution.

Add the grated lemon rind, salt, and pepper, tossing everything together until well combined.

Continue cooking over medium heat, stirring occasionally, until the pilaf is heated through and fragrant.

Remove from heat and fold in the chopped green onions gently to preserve their fresh color and texture.

Serve immediately in a warm bowl or as a side dish.