Ingredients
- 1 celery leaves for (chopped garnish)
- 600 ml boiling chicken broth
- 300 gr celery (sliced)
- 120 gr rice (uncooked)
- 60 gr onion (finely chopped)
- 1 gr marjoram
- 1 gr salt
- 1 gr pepper
Skim the fat from the broth using a bulb type baster. Combine all the ingredients in a 2 litre 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
