2 1/2 cups Boiling [stock]
1 cup Rice — uncooked
3 cups Celery — sliced 1/2″ thick
1/2 cup Onion — finely chopped
1/2 teaspoon Marjoram
1/8 teaspoon Salt
1/8 teaspoon Pepper
Chopped celery leaves — for g Garnish
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. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per Serving: Calories– 131.7 Carbohydrate–29.5 grams Fat–0.2 grams :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?