1/4 cup butter
1 cup minced celery
1 cup minced carrot
1/4 cup thinly sliced scallions, white part only
3/4 cup water
1/4 cup grapefruit juice
2 tbsp. lemon juice
1 tbsp. grapefruit zest
3/4 tsp. salt
1 cup instant rice
1/8 tsp. ground black pepper
1/4 tsp. thyme
1/2 chopped grapefruit segments


Melt butter in a 10-inch frying pan over medium-high heat.
Add celery, carrots and scallions. Saute until tender, about 5 minutes.
Add water, juices, zest and salt; bring to a boil.
Add rice; stir to moisten. Cover and remove from heat. Let stand for
5 minutes.
Stir in black pepper, thyme and grapefruit.

Yield: About 3 cups