|Long grain rice||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Seasoned stock base||3 Teaspoon (Spice Island Chicken-Seasoned)|
|Butter||1⁄2 Cup (8 tbs)|
|Celery with tops||1 Bunch (100 gm), finely chopped|
|Green onion with tops||1 Bunch (100 gm), finely chopped|
|Parsley||1 Bunch (100 gm), snipped|
|Beau monde seasoning||1⁄2 Teaspoon (Spice Island)|
|Ground cumin||1⁄4 Teaspoon|
Cook rice in boiling water with chicken stock base; set aside.
In large heavy skillet, melt butter; add celery, onions, parsley, Beau Monde, oregano, cumin and pepper.
Mix well, cover and cook slowly until onion is soft and celery is still somewhat crisp.
Toss cooked rice with vegetables; place in casserole.
Cover and heat through at 275°.
This may be made a day ahead (this is better as flavors blend) and warmed at 275°.
If this is done, sprinkle about 2 tablespoons of water on top before warming, for additional moisture