2 pk Long-grain & wild rice
(6 oz. each) 6 tb Butter or margarine
4 1/2 c Water
3 c Chopped celery
1 lg Onion chopped
7 oz (1 jar) Pimento-stuffed
Olives, drained & sliced 1 ts Salt
1/4 ts Pepper
1. Prepare rice mix with 2 tablespoons of the butter or margarine and the
4
1/2 cups water, following label directions.
2. Saut? celery and onion in remaining butter until soft in a large
frying pan; lightly stir in rice mixture, olives, salt, and pepper. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family Circle Illustrated Library of Cooking. Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.