Ingredients

2 1/2 C. boiling stock
1 C. rice uncooked
3 C. celery sliced 1/2 thick
1/2 C. onion finely chopped
1/2 tsp. marjoram
1/8 tsp. salt
1/8 tsp. pepper
chopped celery leaves for g
garnish

Cooking Instructions

Skim the fat from the broth using a bulb type baster. Combine all the ingredients in a 2 quart casserole. Cover the casserole and bake in a preheated 400 degree oven for about 30 minutes or until the rice and celery are tender. Garnish with chopped celery leaves.
 
 
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