2 pkg long-grain & wild rice
1 (6 oz. each)
6 tablespoon butter or margarine
4 1/2 cup water
3 cup chopped celery
1 large onion chopped
7 oz (1 jar) pimento-stuffed
1 olives, drained & sliced
1 teaspoon salt
1/4 teaspoon pepper
1. Prepare rice mix with 2 tablespoons of the butter or margarine and the 4 1/2 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.
