Brown Rice Pilaf
|Brown rice||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Canned chicken broth||13 3⁄4 Ounce (1 can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs) (adjust quantity as needed)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Cook brown rice with chicken broth and water to make 2-2/3 cups liquid according to package directions, omitting butter.
In a small skillet, cook celery and onion in butter or margarine until onion is tender, not brown.
Stir into hot cooked rice.