1 cup onions, chopped
1 cup celery, chopped
1 cup celery leaves, chopped
4 oz. sliced mushrooms
1 cup rice, uncooked
3 Tbsp. butter, non hydrogenated margarine (ie. Earth Balance) or olive oil
2 cups chicken broth, boiling
1 tsp. salt
¾ tsp. poultry seasoning
½ cup almonds, sliced, toasted
Sauté onions, celery and celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into buttered shallow 2-quart casserole. Stir in chicken broth and seasonings. Cover and bake at 350º F. for 30 – 35 minutes or until rice is tender and liquid is absorbed. Fluff with fork, spoon into serving dish: sprinkle with almonds.
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