Ingredients
- 1 celery leaves for (chopped garnish)
- 2 1/2 cups boiling chicken broth
- 3 cups celery (sliced)
- 1 cup rice (uncooked)
- 1/2 cup onion (finely chopped)
- 1/2 teaspoon marjoram
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
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 degree oven for about 30 minutes or until the rice and celery are tender. Garnish with chopped celery leaves. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per Serving: Calories--131.7 Carbohydrate--29.5 grams Fat--0.2 grams
