Yield: 1 servings
|2 packs||Long-grain & wild rice|
|(6 oz. each)|
|6 tablespoons||Butter or margarine|
|3 cups||Chopped celery|
|1 large||Onion chopped|
|7 ounces||(1 jar) Pimento-stuffed|
|Olives, drained & sliced|
1. Prepare rice mix with 2 tablespoons of the butter or margarine and the 4
½ 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.