Instructions: Blanch lemon peel in rapidly boiling water 5 mins. Drain thoroughly.

Bring 2 1/2 cups water to boil in heavy 2-quart saucepan. Stir in 2 tsp butter and salt, then rice. Reduce heat to low, cover and cook 20 mins. Uncover and cook until moisture evaporates, 5 mins.

Meanwhile, melt 2 teaspoons butter in heavy small skillet over low heat. Add pine nuts, peel and juice. Stir until heated through. Pour over rice. Fluff with fork.

NOTES : Heres another recipe for our Picnic theme. It falls under the 30% CFF rule, but just barely. I think the first 2 tsp of butter could easily be omitted.

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