2 1/2 cups boiling or vegetable 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 garnish

Directions:

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 degrees oven for about 30 minutes or until the rice and celery are tender. Garnish with chopped celery leaves.
Serves 4.

by Candy