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RICE - Baked rice pilaf
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| 1 3/4 c | water |
| 1 c | shredded carrot |
| 1 c | chopped celery |
| 3/4 c | rice |
| 3 tbsp | minced fresh parsley |
| 1/2 tbsp | onion powder |
| 2 tbsp | margarine, melted |
| 1 tbsp | chicken bouillon granules |
Combine all ingredients in an ungreased 8-inch square baking dish. Cover and bake at 375 for 40-45 minutes or until rice is tender, stirring after 25 minutes.
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